Red elbow
By VicentaLakin
Elbows are used in many ways: sauce, stew, steam, burning, etc. What I'm recommending to you today is a red thong. It's because the red elbows, the scent, the smell, the shape are better than other practices. In particular, the elbows from the casseroles, the taste of the original juice, the loss of little nutrients, and the good taste of the mouth and the good taste of the young and the old。
Recipe Recommendations
- pork knuckle 1300g
- soy sauce 50g
- rock sugar 120g
- salt 25g
- onion 50g
- pepper 3g
- aniseed 3g
- cinnamon 3g
- cooking wine 100g
- grass fruit 5g
Steps for Red elbow
1
The elbows bought are better immersed in water for one to two hours, with the first being able to soak the blood out; the second is to allow the elbows to fully absorb the moisture, and the skins are more robust and taste better. It is then boiled for half an hour with onions of ginger and wine。
2
Sitting in a pot, pouring in a little edible oil, putting it in ice sugar, making it molasses with a little fire, waiting for the sugar to change color, putting a little bubble into a boiled elbow, and constantly flipping to make it even。
3
The casserole is on fire, and a mattress is on the bottom to prevent adhesion. Add all the sauce to the pot and then the water. The fire broke open and turned the little stew。
4
Two hours later, the fire will be recharacterized and the load will come out。