Elbow
By VicentaLakin
My favorite is the elbows, especially the forward elbows, the small bones, the sauce, the halogens, the best. It doesn't have to be too much. It's just the usual taste. Put it in the electric table and cook it slowly. If you want to taste it, don't pull the elbow out of the soup for two or three hours or even longer. You can't do anything! Heat elbows are a little tired and can't resist the temptation to gnaw a couple of crumbs; slicing thin slices with sour sauce
Recipe Recommendations
- salty and fresh
- braised
- several hours
- simple
Steps for Elbow
1
A pig's elbow, clean, shave, and if you want to be cleaner, you can put it on fire and shave
2
The spices are ready, the usual ones can be adapted to the preferences
3
Put all the elbows and spices and all the spices into the food, and add enough water, but not more than the highest level of the meal; you can also use a common boiler
4
Put your guts in your table, get electricity, choose the soup box, and do something else
5
When the soup is much less boiled, with chopsticks, it's power out, and the elbows are in the soup for hours. It's more delicious
6
It's tempting
7
When you're in the freezer, you've got bones, slices, tablets
8
Scratch of garlic, onion cut, raw, vinegar, juice, juiceElbow Make Tips
Porks have small pre-ewealth bones and plenty of meat, so they can choose this part of the halogen sauce. As for the back elbows, who wants to buy it. The spices can be adapted to their tastes, and a little ice sugar can be used to make them bright. Time does not give specific advice, depending on the pots used, the size of the firepower, the taste preferred。