Elbow freeze

1

Food packs。

2

Cut the elbow off from one side, bubble it in the water and go to blood. The elbow is large, and the blood in the middle of the bubble is hard to come out, cutting its sides, so that the blood in the middle can be purified and the food tasted better。

3

The boiler is injected with fresh water, cold water into the elbow and pig skin, with onions in the water, ginger chips and wine, boiled for eight minutes after the water has opened, and hot water is washed away. Check carefully for hair on the skin of the elbow, pull it out, clean it。

4

The pot is pumped with open water, into the elbows, with dry onions, large onions, very fresh four spoons, an old spoon, a spoon of wine and a variety of washed spices, and a burning fire that opens and slows down for 1.5 hours。

5

Pull out the pig hair carefully. The elbows are cooking, and we have enough time to clean up the pig's hair and be patient。

6

Scratch the grease, both inside and outside。

7

Scratch pig skin with hot water. Purge pig skins with hot water in order to further wash the fat of pig skins. Remember to wear gloves。

8

When the elbow is boiled, it is extracted, the soup is filtered and all the ingredients are removed。

9

Cut the elbows and cut the flesh into small pieces。

10

When the elbow and pig skin are poured into the pot, twice as much soup, and the fire boils, the fire demands the fire, which in the language is only to see the scavenger, not to see the scavenger, and to boil for an hour. In order to improve the sense of mouth and smoother the form of slices, the ratio of water meat has been adjusted to 2:1, where the water refers to boiled meat and ensures that only a small amount of fire is used to produce glue。

11

Pick out parts of the pig skin, load the elbow meat and soup juice in the preservation box and put a cap on it in the freezer overnight. The rest is waiting for the next day's sip of meat。

12

The finished chart。

13

The finished chart。

14

The finished chart。

Elbows must be halogenated and then frozen, so that the taste is deeper, so that the halogen is softer and tastes better, and the subsequent freeze is particularly smooth. Two, a pig's skin needs to be pulled and extra fat must be removed. Apart from the fact that the handling of pig skins is not as stringent as making crystal sheeting, it is necessary to scrape the grease, to make the glue, and to reduce the feeling of obesity. 3. In order to increase the resilience of the elbow to freeze, the ratio of water meat has to be reduced, the ratio of water meat in the final thawing phase of coffee is 2:1, and essentially the body of water meat has a smoother taste and is perfect. 4. The end-cooking of the thaw, the control of the fire, the boiling of the fire and the turning of the texture, which appears to be a rolling state, are described in terms of the fact that it is only thawing, and the benefits of doing so are to reduce the evaporation of the water and to make the fire easier for pig skins. We usually make a bowl of thaw without salt, and we use a bowl of juice to fix the taste. A spoon of garlic, a spoon of white sesame, a spoon of hot pepper powder, evenly mixed with hot oil, with an extremely fresh three spoons, with two spoons of vinegar, and with a very fresh salt, just for reference. 6. In order to highlight the smell of the elbow, the coffee extracts most of the pig hides for other uses, leaves the elbow meat and makes them more addictive. Some netizens asked where that piece of pig skin went。