Chongqing has cooled, slightly cold, and the weather is quite suitable for the lazy home-making process. We don't have to go on the show this week, but we're working for the producer. After the food and cooking changes, the reading of the recipe, the number of visitors, the notice of comments, etc. seem to be problematic, and now there are no pictures of the head and the recipe. - Back to today's pig hoof. It's been a long time since pig hoofing with soybean bean bean bean sauce, which increases the spicy and avoids sugar-scooking steps. This time it's a very common way to make a red bean bean bean bean bean bean bean bean, but it's not with bean bean bean bean bean, but it's with pepper and pepper, and it's fried with sugar, and it's cooked from the water. The method of cooking from the water canteens was learned from a food programme, which is said to have resulted in more delicious pig feet and better taste。
1. The adhesive proteins in pig hoofs can be converted into cuisine in the cooking process, which combines with many water sources, thus effectively improving the physical function of the organism and the water storage function of skin tissue cells, preventing premature wrinkles of the skin and slowing skin aging; 2. The pig hoofs have complementary therapeutic effects for those with frequent limb fatigue, leg cramps, numbness, digestive haemorrhage, haemorrhage and ischaemic cerebral disorders, and contribute to the growth and development of adolescents and to the reduction of osteoporosis among middle-aged women; 3. The pig hoofs have a rich glyte protein that promotes the growth of the skin, pre-treats sexual musculosis, improves coronary heart disease and cerebral vascular disease, and has some effects on digestive bleeding and water loss. (expanded)
