Old Peking Elbow

It's Beijing's favorite. It's a thousand people. It's not real. It's just my family's. It's easy to pick a bone with a pig's elbow. The bone can make soup, shave the fur on the skin, and it's cooked in the soup. Why are you calling it an elbow? Because of the traditional soy elbow, a small bowl of butter soup was put into the pot, so the elbow smelled like sauce. Now there are a lot of kinds of fabric that you can choose for yourself. Like my elbow with the sauce, it'll put two pieces of rosy milk in Beijing and half a bowl of custard in soup. The elbows that come out of the sauce are red, and the smell of rotting milk is especially delicious. The so-called old soup is simple, it's for the last soup, it's for the next meal, and so often, there's a part of it. But each time, they have to change their soup and make new food. If the spices are not recovered in the old soup, they will be used in a short time and the refrigerator will be frozen and stored in a long time. Peking people like to eat their elbows cold, sliced, salty enough to eat them directly. The more the elbows are addicted, the less the fat, the more they smell。