The east slope elbow
By VicentaLakin
The Elbow of the East slope is the traditional dish of the Sudong Hill. It has the characteristics of fatness and indignity, colour, scent, taste and fineness, which some call "cosmopolitan food", and the guest praises it "can be included in the world's dish". It took my husband and daughter a whole morning to cook this dish。
Recipe Recommendations
- pig elbow one
- soy sauce appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- cinnamon appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- geranyl appropriate amount
- salt appropriate amount
Steps for The east slope elbow
1
The elbow washes away the smell of water
2
In the water boiled for five minutes
3
(a) Cooking pots and tarts
4
(b) Cooking pots and crochet mats
5
(b) Put in the elbows and all the fabrics, and add a proper amount of clean water without the elbows
6
Two hours after the fire opened the fire, one hour if it was not urgent to shut it down and make it taste good
7
(b) Take out and load in a small basin, pour half of the soup and evaporate in a box for one hour
8
At this point, another pot will be made and sugar will be made out of ice cream
9
Add another half of the soup to the fire, and the little fire gathers the juice
10
(a) Remove the steamed elbow from the load alone
11
Just pour in some soup。The east slope elbow Make Tips
One, if you don't like sugar, then you can just use the rest of the soup for the juice; two, the steamed elbow's soup, which is used to make noodles or to make a soy elbow。