I've got an electric larvae

It's been a while since the elbows, especially the burrito elbows, have come to mind. They all say, "Four volts of dumplings, three volts of pancakes and eggs," but three volts are still a few days away. To give us a sense of ritualism, let's not eat the big ones. They've been crying for days to eat their elbows, so I'll cook them first, it'll be easy. Throw the material into the electric table and wait for the soup to rot! It's not expensive to say the elbow, it's only $6 in the cheapest winter. I'm not talking about 10 years ago, I'm talking about the price. Now it's hot, and the price of the elbow has risen a lot. Although there is a big bone stick in it, it's a lot cheaper than five flowers and a tip of the hip. And the elbows are thick and tender, and the weight of the pigs is 2 or 300 pounds, so the skinny meats are also smelting with a little fat skin. It's very simple, with elbows scrambling, boiling out, pouring into all the sauces, and making soup with electricity. Each brand has a different souping procedure, and once it is used, it is possible to gain some experience and see if the time can be used to adjust the next time. The well-cooked elbows are so cold in the soup, they smell so bad, they're cold in the fridge, they're good-looking, they're good-looking, they eat or they're good

Recipe Recommendations

pig elbow one
rice noodle 1 handful
green onions half a piece of
garlic 1 head
octagonal the 3
cinnamon 1 block
dried red pepper of 3
Jiang 1 block
grass fruit the 3
geranyl 3 tablets
grapefruit skin 2 small pieces
salt appropriate amount
soy sauce a little
soy sauce appropriate amount

slightly spicy
stewed
several hours
ordinary

Steps for I've got an electric larvae

(b) Pork elbows are removed, cleaned and the elbow bones can be cooked with or with the elbow meat

The calf of the elbow is prepared, and it is common to choose the variety and number according to your preference; onions, garlic, eight horns, cinnamon, ginger are necessary, and others are free

Open the elbow. There's plenty of skinny meat in there

(b) The graft of the elbow flesh and the elbow bones with a sufficient amount of water in the gut of the rice

I've chosen the soup program, and I've spent 1.5 hours, and it's estimated that when the water is boiled for about 15 minutes, the pan covers are opened and the foam is thrown away, so the soup tastes good

(b) To release all the ingredients into the soup, then distribute the appropriate amount of salt, bring in the appropriate amount of raw and soy oil, cover the lid and continue the remaining process

The elbows are cooked, and the fleshiest place can fit easily with chopsticks. Let the meat not be made out of it, so that it may taste in the soup, until it is cool before it is taken out

Prepare in advance a skin bag, which, if large enough, can drive the elbow skin out and the flesh out; my skin bag is smaller and difficult to fit in, and is made of scissors into a skin membrane, and the elbow skin is down and the meat is coded up

(b) Rolling the elbow down from the bottom down, and twisting it at both ends into a meatball, which is fixed in a bowl and is frozen in the fridge for at least two hours; a post-spectrum slice ensures that every piece has flesh

It's a cold, well-cooled elbow, with thin meat mixed with a few fats and broths, and it's salty and delicious; it's a slice of the elbow, and it's sweeter with garlic sauce

The soup can be treated in two ways, first in a preservation box, i.e. in a freezer or in a cold storage, and next time it'll be used over and over again as a soup, which will taste thicker

The second is to boil the soup in reserve, to make another pot of rice or noodles, to get into the bowl, to pour the soup, to cut a few pieces of meat, and to burn a few dishes, which is a delicious meal of Tommy。

♪ Taste the elbow, roll the pancakes ♪