Sauté ed hind leg meat or broth is delicious. You can marinate it with soy sauce and raw flour for about 20 minutes, so that you can make delicious and tender hind leg meat, or make braised pork and steamed pork with hind leg meat, which can also make hind leg meat delicious and tender. Here's how to make it:

1, pork is divided into front leg meat and back leg meat, the front leg meat is tender, and the back leg meat is tight. Pickling with raw flour before cooking can make the back leg meat tender.

2. If you are making broth, don't put the hind leg meat in at the beginning. It is recommended to cut it into strips. Turn on the fire to keep the soup rolling 2-3 minutes before the last pot, put the meat strips in, stir, and boil again. Generally, it can be cooked.

3. Make steamed pork with hind leg meat: If you marinate it with soy sauce or raw flour for about 20 minutes in advance, you can make the steamed pork feel better. Generally, cooking for more than 40 minutes can make the pork soft and rotten and taste better.

How to choose pork:

Look at the color, the pigskin of fresh pork is white, the color of lean meat is reddish or bright red, even and shiny, and the fat part is white and thick. Fresh pork is textured, and the texture is marble-like. You can clearly see the texture. Generally, fresh pork has a delicious taste, which will not change after frozen transportation, but stale meat will have an ammonia smell, so be sure to smell it when choosing meat!