Corn burns elbows
By VicentaLakin
THE CORN IS SO FULL OF MEAT, IT DOESN'T TASTE SO GOOD. IT'S STEWED, IT'S A GOOD EXPLANATION FOR AN ADJECTIVE Q-BALL, AND IT FEELS SO GOOD TO PLAY. FAT AND THIN, BUT NOT WOOD。
Recipe Recommendations
- pork joint one
- corn one
- onion 1 tree
- Jiang 4 tablets
- soy sauce 15g
- soy sauce 5g
- cooking wine 10g
- oyster sauce 10g
- rock sugar
- shisanxiang 5g
- SUFU a
- chicken essence 3g
- coriander 3 trees
- beer half a bottle
- salt 8g
- red pepper a
- salty fragrance
- stewed
- half an hour
- ordinary
Steps for Corn burns elbows
1
The elbow washes off the bones, cuts the pieces, soaks the water, then washes the bones
2
It's a big slice of onion, it's a slice of ginger, it's a fragrance, it's not a fragrance。
3
Chon goes first, the little fire is made for 15 seconds, and then the onions and the fragrances continue
4
Pick up the ginger onions and put them in the electric pressure pan
5
Down into the elbow meat, the fire, because of the bubble, the water will seep and keep the fire
6
We've got less water for the meat, more wine, raw, old, 13 fragrances, pelican oil, milk, sugar, a half-fried beer
7
Roll in the pressure pan, press the stew button. You don't have to use the pressure pan. Don't pick up the ginger onions
8
Cut it into small pieces
9
Power pressure pan time, breathe. Pick out onions of ginger, peppers, and pour in a frying pan to get juice, and bring down the corn, while the corn block matures. We've got a thick, red-coloured soup。
10
Let's eat。