Elbow

1

The pig's elbow shaves the big bone in the middle, keeps it attached to the whole piece, cold water in the pan, ready for the water

2

Put in a small spoon of wine

3

Keep it on fire

4

Pick up the spare

5

The old halogen gets frozen early

6

Put it in the big pot. The little fire heats up

7

Let the old halogens go away

8

Put it in the elbow

9

Put a lid on it

10

It's almost ripe in 20 minutes. Keep it in the pot for two hours

11

When you're bored, you get cold

12

In a state of non-scaling hands, hand-rolled elbows, skin towards the outside, skinny meat towards the inside, tight, tight with a fresh bag, cooled in the fridge for half a day, rigid。

13

Take out the frozen elbow

14

Cut the pieces you want and enjoy them

15

It smells so good

Warm reminder: I have chosen the pig's elbow smaller, so I can cook it for about 20 minutes, because it is halogen, so there is no need to cook it too soft, and it loses its chewing power. If you have the pig's elbow so big that you can try it with chopsticks, you can stick it in the meat, and it'll be perfect, if it's not delicious, and it's very greasy, and you don't have any fun. Old halogen is self-fed, but if you don't have it, you can try to buy a supermarket halogen juice with some dry ingredients and drop soup