Oiled elbows
By VicentaLakin
It's fat, it's impregnated, it's halogenated and it tastes red-burned cans。
Recipe Recommendations
- ti bang 300 grams
- pakchoi 10 trees
- rapeseed oil 1/3 tablespoon
- laojiang 50 grams
- cooking wine 10 teaspoons
- braised soy sauce 6 teaspoons
- salt 1 teaspoon
- chicken essence 1 teaspoon
- pepper 0.5 teaspoon
- geranyl 4 photos
- octagonal of 2
- cinnamon 1 block
- green onions 1 piece
- shallots 1 piece
- Dried sea pepper grains 1 handful
- pepper 1 pinch
Steps for Oiled elbows
1
Pork hoofs, blubbering for about two hours in water with old ginger, onions, wine。
2
Wash away the blood water and water it in the pots where old ginger, onions, wine。
3
It washes out its blood, places it in a high-pressure pan, waters it over its feet, soy sauce, salt, chickens, pepper powder, fragrance, eight horns, cinnamon, and suppresses it for 20 minutes。
4
Scavengers are washed and immersed in salt water for 10 minutes
5
They are well prepared in salt and oil
6
Into the souppot。
7
When the high-pressure pan is released, the hoof is put in the soup basin, with a little halogen。
8
The oil is hot and the microfires dry up the caps of sea peppers and the spices of peppers
9
I'm not sure if I'm going to do this
10
Spill onions and blow up dry sea peppers and pepper oil。