The iced elbow

By VicentaLakin

The iced elbow
It's a red-colored elbow that, after hours of slow stew, tastes not only greasy meat, but has no sense of obnoxiousness. It's a real entrance

Recipe Recommendations

  • pork joint one
  • rock sugar 40 grams
  • yellow wine 50 grams
  • soy sauce 2 teaspoons
  • soy sauce 4 teaspoon
  • bean curd appropriate amount
  • octagonal 2 capsules
  • Stewed meat package one
  • geranyl 3 tablets
  • Angelica dahurica 2 tablets
  • grass fruit one
  • onion appropriate amount
  • salt appropriate amount
  • Jiang appropriate amount

Steps for The iced elbow

  • 1
    The elbows are washed clean and the cold water boils while the boilers are boiled to extract the foam until it is not released。
  • 2
    They will pull out the calves that are boiled, and they will remove the small hairs from their twigs。
  • 3
    Creaming: yellow wine, ginger onions, ice cream, old smoke, raw smoke, rotting milk, eight horns, fragrances, white tea, onion onions, etc. (incomplete at home, with a stewed meat bag)
  • 4
    Handle clean elbows into the casserole and add all the ingredients and warm water to the graft。
  • 5
    The casserole is set on fire, and the fire boils, and the platinum boils for about 1.5 hours。
  • 6
    Be careful to flip when burning。
  • 7
    Just a little bit of the soup at the end。

    • The iced elbow Make Tips

    1. Add moisture, redder elbows, and the burn time is reduced or extended as appropriate to the elbow size。

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