Winter burns elbows

The recent “complaint” of the family's little friend, who said that he had not eaten meat for a long time, that most of the children now were flesh-eating, and had started to complain, although it was true that there had been a long time since he had not made a big meat dish, and had gone to the supermarket to buy an elbow. Pig's elbow, also called hoof. The elbows are divided into forward and back elbows, which are thick, thick and gel-heated, suitable for cooling, burning, souping, stewing, halogenation, etc. Pig hoofs are rich in nutrients and contain more proteins, especially those containing large amounts of glue protein, which, like the skin, are good foods that make their skin full, moist and fatten. The elbows, whether they are on a home table or on a banquet table, are not as precious as the elbows are. The key is that it consumes longer cooking hours, is the shape of a cook's dish, and the colour of its eyeballs; and the meat of the elbows is popular, fat and thin. There are plenty of elbows, soy, halogen, steam. It's hot, it's cool, it's all right. I prefer the taste of heavy oil sauce, and it's thin. It's sweet, it's not greasy. And what I'm going to do today is have a very seasoned spring diet, which is not only more delicious, but also a very appropriate mix to remove the greasy of the elbow. The elbows are larger, using electric pressure pots to save effort. After a long period of stew, the sweet smell of ice cream and the smell of sauce are immersed in the meat, the colours turn red, soft and salty, and the stench of juice is strong. The entry point of the strangulation, which is almost free of chewing, can be swallowed or swallowed, making the eating more interesting. And winter absorbs the gravy's beauty and fragrance, fresh and fresh. It would be perfect to use the rest of the soup and some vegetables and another bowl of noodles。