The elbow

1

Pig elbows, debones, one, wash。

2

Add water to the boiler, enough without the pig's elbow, eight centipedes of three petals, saffron and so forth, about 10 peppers, and about one third of the thumb size of the ginger。

3

When the soup boils, the pig's elbow is boiled for about 20 minutes。

4

Pick up dry water。

5

When it's hot, put about half a thumb volume of salt on the pig skin, flatten it for two or three minutes。

6

We'll put on some wine, and we'll wait a minute。

7

Put on soy sauce, a spoon of five centimeters。

8

Smash, pickle colour over two minutes。

9

Vegetable oil is about one or two litres, heat is about 70 per cent, high-heated bubbles are barely smoke-free。

10

Get ready for pickled pig elbows。

11

It's been more than three minutes since the first skin was blown down, and it's not dark enough to blow properly。

12

Turn it over, blow it up for more than three minutes。

13

Two minutes or so, dry oil。

14

Pig elbows are added to boiled halogen. This is the halogen that I used in the sixth year of my house, and each time it is reused, the halogenated water is separated from the halogen pack and stored in the refrigerator. I don't know what to do with new halogens, but ask me alone。

15

Each time it is reused, the halogen and halogen packs are re-cooked together, and every time it looks at less sugar, a little white sugar is added to the sugar. Remember not to add soy sauce to make halogen in Chongqing. It's a mistake to make the halogen color black and colorless. If salt doesn't taste enough, then the salt is appropriate. In fact, sugar and salt can be appropriately added to each re-use of halogen. If halogen is repeated too many times and the halogen is not sufficiently halogenated, the halogen can be appropriately added or replaced directly. The elimination of light halogen can be used to mix noodles, food and food。

16

Halogenation for about an hour。

17

Pick it up, filter it, put it in the plate. (After this, there are two approaches, one for steaming and then refreshing. I used the second. I'll specify another way in a nice little tip. I'm not sure

18

Prepare a juice, five centimetres of small spoons of soup, a spoon of soy sauce, half a spoon of wine (or rice, wine) and around a quarter of sugar, and ten. The chicken tastes a little better. Reconciling to basic sugar melting。

19

The juice is evenly covered in the skin and centre。

20

Vapouring in the pot for one hour or more to the point where chopsticks are used to break the skin of the elbow. It'll be ready for cooking。

A pig's elbow shall be boiled first for the taste of the pork with a small amount of spice, and a coating which is more fragrance and soy-coloured to allow for the colour to be coloured when fried. The two effects of the fried oil, namely, the colouring of the skin and the blowing out of the fat in the fat, halogenated and fat rather than greasy. Halogenation is made for the main taste, and for sugar colour, which makes the elbow look attractive. 4. The method of pre-refruit and evaporation is to ensure that the sugar is essentially melted, that when the refruit is removed from the skin, it is also to be poured in from the central meat to ensure that both inside and outside of the evaporation can taste equally. 5. Vapouring time is long enough to determine how well the elbows are made. There are two criteria, one is the taste and the other is whether the elbow fire is met, whether the chopsticks can be broken and the chopsticks can be removed. The degree of evaporation is similar to the test for the halogenation of the pig's feet, which are so evaporated that the meat can easily be skinned with chopsticks. 6. The other method of glucose in the elbows is the same method of steaming, then refreshing, but the same method of treatment is different, before heating in the pot, with a small amount of powdered powder, and with a small amount of rinding, and rinsing in the skin and central. This way, the color will look better. The way it used to be, it tasted better. 7. There's more than one way to get fresh juice after it's evaporated, spicy, spicy, spicy, spicy, and I make this salty sweet. Ask me if you want to know these things. 8. If you would like to know about the fertilization of halogenated pig legs, ask me if it might be more time-consuming or patient to wait for the menu to be made by the dinner party this year。