Elbows
By VicentaLakin
This dish has a red date, a soft taste and a fragrance. Soy sauce and halogen are not just called the same, but the same way of cooking. In general, the sauce is made, which is prepared in advance and cooked in the soup, which is dry and leaves no old soup. When halogen is made, the main ingredient is not salted, but then the main ingredient is taken out, which is put directly into the halogen juice, which is burned in the fire, which is ripe, which is then immersed for some time with halogen juice, and which is preserved as soup and used repeatedly。
Recipe Recommendations
- pig elbow one
- soup-stock 500 grams
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- aniseed appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cinnamon appropriate amount
- tangerine peel appropriate amount
Steps for Elbows
1
Pork elbows were immersed in water for about two hours and blood water was removed。
2
When immersed in pigs' elbows, fresh water and skins were placed in the pot and immersed for more than 30 minutes. Wash the immersed pigs' elbows and place them in the immersion pan, and then boil them for about two minutes。
3
Cooked pig elbows, washed with fresh water。
4
We'll have soup, soup, cinnamon, onions, ginger。
5
Scorched sugar: oil in the pot, ice sugar in the pot, little fire made of caramel. Put in the wash of the pig's elbows, turn them over and paint their skins。
6
When the skin of the pig's elbow is coloured, it is filled with big material, guacamole, ginger onions. Add a proper amount of old smoke and continue to boil, so that the sauce is evenly bound to pig elbows。
7
Add soup and refill the proper amount of water. And when it's burned, it's all fluffy and salty。
8
Little flame halogenation in about 90 minutes. Pork elbows are to be flipped three times during the period to ensure taste. The halogenation is ripe for immersion for two hours or more。
9
Out of the pan, ready for taste。