Elbow is the leg meat of pig, which is divided into front elbow, also called front hoof. Its skin is thick, sinewy, sticky and thin, and it is often cooked with skin, fat but not greasy. Suitable for roasting, roasting, sauce, stew, marinating, soup making, etc.

Such as braised elbow, braised elbow with cabbage heart, braised elbow; The back elbow, also known as the back hoof, has more connective tissue than the front elbow, and its skin is old and tough, and its quality is not as good as that of the front elbow. The cooking method and using method are basically the same as those of the front elbow.

Extended data

Nutritional value of pork

1, pork contains protein.

Protein in pork is mainly high molecular myosin and myoglobin, which is a relatively stable soluble protein with high price, easy digestion and absorption, and high nutritional content and edible value. The constituent unit of protein is amino acid. The level of amino acids depends on their content, type and proportion.

Like the high-quality meat of other animals, protein contains eight amino acids necessary for human body, namely tryptophan, phenylalanine, lysine, leucine, isoleucine, threonine, methionine and valine, and the ratio is very close to the needs of human body.

2. Pork contains fat.

Pork is a kind of meat food with high energy and high fat. It is an important energy source for human physiological activities. Lipids are important components of cell protoplasm and nerve tissue, among which phospholipids can also promote the transport of cholesterol in the body. For health, fat has the functions of maintaining nutritional balance, disease resistance and immunity. Fat contains 220 mg of cholesterol per 100 g, which decreases after oiling.

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