Pork elbow

1

Pork elbows are purified and put in a freezer room with a rapid cooling down of 20 minutes, allowing their pores to shrink rapidly, and the skin to come out unscathed and more resilient。

2

The water in the pot is boiled open, placed in pigs' elbows, chili festivals, pepper festivals, old ginger chips (half), onions (half) sculpted wine, salt (half) and 30 minutes of grueling in the pan cap。

3

A different bowl of pork elbows is prepared with sugar, ice sugar, a small amount of water, fried sugar, sugar preparation is boiling white, red from boiling to red, red to brown from red to brown (roach roach) and the eyes must be fast and the spoons turn around and see the tan with water。

4

Send out a map of sugar-based products, which is best used as a standard, which is not red enough, which is old enough to taste bitterly, which is not very sweet, and the key is red for food。

5

The halogen was forgotten at the time, and I put it in the form of a textual statement, saying first that the halogen kit was made, that it had eight horns in it, cinnamon, white beaks, red peppers, white peppers, and then put it in the hot water for 15 minutes, and that the smell was removed. When you pour sugar juice into the casserole, you pour fresh soup, halogenated fire boils, then you chubble the pig's elbow into the casserole, and put it in the old ginger chips, onions, white wine, raw butter, boiled and covered with a little fire for four to five hours。

6

You can wear the skin with a chopstick before you go up, and if you go through it lightly, it means you're ready. (You can taste the soup with your own taste, you can add salt to your mouth for 10 minutes.) And then you'll leach the pig's elbows, and you can pour the soup on the pig's elbow with a leaky spoon。

The hair of a pig's elbow must be burned clean or it will stabbing. 2. A pig ' s elbow after the skin has been purified must be cooled quickly to ensure that the pores are shrunk quickly, that the pig ' s elbow is stylish only after the product has been completed and that the flesh is flexible. 3. Be careful to be safe when it comes to sugar, which is very hot, and be careful not to do too much when it comes to water, and to get hurt. 4. When the halogen is packed, it must be filled in hot water to remove the odor of the spice skin. 5. It is recommended to slow down four to five hours with a casserole fire, after which the work will be slow, the food will definitely be fat and not greasy, the soup will be clear as water, the time saved can be converted to a high-pressure pot for 30 minutes, and the boiler will be suffocated for 20 minutes, but there will be no comparison between the sweetness of the soup and the small flamingo, and the protein content will be squeezed out, and the whole taste will not be too bad. 6. After the boiler, the slag in the halogen juice must be leaked with a leaking spoon, which ensures that the food is fresh on the table and that the halogen tastes well。