# Red choreographer # The elbow is a pig's leg, a living flesh, divided into forward elbows, also known as the front hooves; its skin is thick, thick, gel-weight and thin meat; it is often cooked with skin, which is not obese; and it is burned, poached, sauced, slurry, halogen, soup, etc. It is well nourished and contains more proteins, especially those containing large amounts of gelatinic protein, which can be fertilized by frequent consumption and also known as beauty products. Elbow soybeans, which are home-grown soybean, usually require a pressure pan to make it faster, and I share with you today a little trick: to cook the elbows and soybeans in a normal way. With a boiler, even without a pressure pot, the "sweet, fat, fat elbows and soybeans" can come out quickly; the soybeans are also fully absorbed, and the soybeans are more salty and chewy. It's springtime soon
HALO MEAT, WHICH IN CHONGQING IS REFERRED TO AS A BURN, IS PRODUCED MAINLY BY MEAT AND POULTRY, INCLUDING HEAD, HEART AND BELLY, BEEF, CHICKEN, DUCK, GOOSE, RABBIT, ETC. IN THE SUMMER, IT TASTES LIKE WE'RE COOKING AND BEER. MY FIFTH UNCLE, THE BEST MAN IN OUR LAND, AND HE SOLD THEM FAST AND MUCH. A YEAR AGO, MY UNCLE GAVE ME HIS SPICE FORMULA, AND I KEPT IT IN CASE I LOST MY JOB. THE HALOGEN BEEF THAT WE SHARE TODAY IS MY IMPROVED HOME-BASED FORMULA, WHICH, ALTHOUGH THE VARIETY AND QUANTITY OF SPICES HAVE BEEN REDUCED CONSIDERABLY, IS MORE THAN ENOUGH FOR HOME-BASED PRODUCTION。
