We'll raise the elbow
By VicentaLakin
The feast guests are looking at the home foods - the elbows. All it takes is patience. It's the 13 words of meat roasting when it's slow, waterless, and when it's hot enough
Recipe Recommendations
- pig's anterior elbow one
- braised soy sauce 50 grams
- octagonal 2 capsules
- clove 3 capsules
- grass fruit one
- rock sugar 30 grams
- yellow wine 1 bowl
- geranyl 3 tablets
- tangerine peel 5 grams
- cinnamon Subparagraph 1
- salt appropriate amount
- salty and sweet
- burn
- several hours
- ordinary
Steps for We'll raise the elbow
1
The pig's elbow is burned evenly with the open fire, then shaved. Let the butcher burn it with a blowgun when he can buy it
2
The required spices are 50 grams of red sauce, 1 bowl of yellow wine (approximately 150 grams), 30 grams of glucose, 1 block of grassfruit, 1 fraction of cinnamon, 8 o'clock 2, 5 grams of platinum, 3 slices of fragrance, 3 fragrances, acne, acne, acne and acne。
3
Placing small aroma, lilac, platinum, scavenging, etc., in the material belt to prevent slag from being attached to the elbow during burning。
4
It boils the elbow in cold water, leaves the fumigation, boils for about five minutes, so that the haemorrhoid is fully distilled and washed up。
5
A small amount of oil shall be placed in the pot, which shall be filled with onions, ginger blades, eight horns, etc., and shall be put into the watered elbow。
6
Add wine and soy sauce。
7
It's the best thing to warm water without an elbow. It's better to be deep in the elbow pot, and it's less than an elbow, so it'll not only satisfy the cooking for a long time, but there's room for the water to rise and not spill
8
Cover the lid and use a light fire for the whole trip, at least two and a half hours。
9
If we don't get past the elbow, we'll have to work fast. We'll have to flip the elbow twice during the stew。
10
In the last hour, sugar and salt were added to the table, and the small fire stew continued。
11
When the soup is boiled to a soft sprouts, the soup is left around a third of the soup in the pot, then the little fire is served, while the graft is served with a spoon and the elbow is properly poured out, so that the gravy is somewhat sticky。
12
The well-cooked elbows are carefully pulled out of the plate, the bones are separated。
13
The finished product。