The raw elbow can be deboned raw, cooked, or left with only the bones. Just use a sharp knife (boning knife) to take it raw, and use a kitchen knife to take it cooked. You don't need a knife after serving it. You can also ask the elbow seller to help you when buying elbows.

Wash the pig's hand, cut it from the middle of the two flaps to the two long bones, do not cut it through to keep it in a semi-connected shape, put it on a plate and put it in an electric pressure cooker and steam it for at least 40 minutes. When it is not hot to your hands, it Use a knife to separate the pig's toe pads from the joints; then use a little force to peel off the two long bones and skin. Cut off the large pieces of skin and meat from the pig's hand at the wrist joint to complete the deboning work.

Then the whole pig trotter is divided into three parts. The toe pads and the whole piece of pork knuckle can be processed according to your own preferences; the bone part is a good material for making soup.