1. The pork trotter meat is the part next to the claws.

2. Pig elbow is divided into front elbow and rear elbow. It has thick skin, many tendons and heavy glue. Suitable for cold dressing, roasting, making soup, stewing, braising, simmering, etc. Because pork fiber is softer, has less connective tissue, and the muscle tissue contains more intermuscular fat, the meat tastes particularly delicious after cooking.

3. The front elbow, also called the front hoof, has thick skin, many tendons, heavy gelatin, and a lot of lean meat. It is often cooked with the skin on, making it fat but not greasy. Suitable for roasting, grilling, sauce, stewing, braising chicken legs, making soup, etc. Such as braised pork elbow, braised pork elbow with cabbage, and braised pork elbow. The hind elbow, also known as the hind hoof, has more connective tissue than the front elbow, the skin is old and tough, and the quality is worse than that of the front elbow. Its cooking method and usage are basically the same as those of elbow.