The east slope elbow

1

Cooking。

2

The elbow was washed and a small mouth was drawn along the bone。

3

The boiler boils for 20 minutes。

4

Take half of the ice cream into the pot with fresh water and fried sugar。

5

A little hot water in sugar。

6

Down into the bowl。

7

Cooked elbows to dry out bones and dry water on the face of the elbow。

8

Separated。

9

A small amount of oil is poured into the pot, burned to 70% heat, and the elbow skin is spread over to gold and yellow (as illustrated)。

10

In the casserole is a beak, onions, ginger chips, ice cream, peppers。

11

Placing the elbow down in a sand pan, heating water to three quarters。

12

Put the sauce on。

13

Put on the yellow wine。

14

Put salt in it, burn and turn the fire。

15

Two hours, sugar, and another three hours。

16

The soup juice can also be poured on the elbow with a small spoon。

17

When eating, the elbow is filled with a small amount of water starch。

1 - Step 9, not to be too much skin-painted, to be branded as yellow, and to dry or dry the water on the surface of the elbow. When burned, it is better to wear gloves and move a little further away from the pot in order to avoid burns. 2 Scorch must have light fire. Because the casserole is very hot, the smallest fire soup can boil, and if the fire starts, it is easy to dry the soup before the elbow is cooked. Under the elbow must be something, otherwise the meat can easily stick to the sand pan. If you don't have a hammer, you can have a chopstick. 4 Two hours of stew can also turn over the elbow, and when it's ready, turn the skin down again. The fire is so thick that the sweet smell can come out。