The practice of pork knuckle

Chinese name:猪肘

Also known as pork knuckle , hoof. Pork is currently one of the important animal foods on people’s tables. Because pork fiber is softer, less connective tissue, and muscle tissue contains more intermuscular fat, the meat tastes delicious after cooking. Pork knuckle is divided into front elbow and back elbow, with thick skin, many tendons, and heavy gum. Suitable for cold dressing, roasting, soup making, stewing, braising, simmering, etc.