The elbow
By VicentaLakin
The elbow is supposed to be a big dish at the feast table, not because the elbow is so precious, but because of the longer cooking time it costs, the shape of the cooking, the colorful eyeballs; the meat of the elbow is popular, fat and thin. There's a lot of elbows, and today we're cooking a “disabling elbow”。
Recipe Recommendations
- pig elbow one
- Frozen soup 800 grams
- oil 1 tablespoon
- salt 10 grams
- white sugar 3 grams
- orange peel appropriate amount
- aniseed 2 grams
- cinnamon 1 gram
- Jiang appropriate amount
Steps for The elbow
1
Main: Pig elbows, frozen soup
2
The pigs' elbows were immersed in water for about an hour and blood water was removed。
3
And unfrozen the old soup。
4
The orange skin is then immersed with water and can be used for 20 minutes。
5
Put orange water in the pot and wash pig elbows。
6
Burn it and cook it with a little fire for two minutes。
7
Get it out and wash it out again and again。
8
It's unfrozen soup。
9
A small amount of oil is put in the pot, and it's in the big stuff, and it's in the cinnamon。
10
Put in the ginger chips, fried incense。
11
Put in clean pig elbows。
12
It's made from fire。
13
Until it's charred yellow on both sides。
14
Join the old soup and if it's not enough, you can add a proper amount of fresh water。
15
After burning, salt and sugar。
16
Change to a little fire for about 90 minutes and turn the middle。
17
After the fire is shut down, it immerses for about two hours。
18
You can get the pans out. When broken, you can eat at the table。The elbow Make Tips
1. A immersion can be a hot meal or a cold slice. 2. The remaining soup is filtered out of the slag and can continue to be frozen and stored. 3. The timing of the manufacture is for reference purposes only, and the amount of time varies from pig elbow size to age。