White elbows
By VicentaLakin
The white elbow looks light, has sauce, and it tastes good. It's not hard to walk with a white elbow. It's just that a lot of people don't feel good about the elbow, and it's all gone. Zerry's mom here shares a little trick to hold the elbow tight, so she can squeeze the boiled elbow tight. If you like it, try it. It's very simple. One pair of chopsticks will work
Recipe Recommendations
- pig elbow one
- onion appropriate amount
- Angelica dahurica 2 tablets
- licorice 2 tablets
- peppercorns 1 small
- octagonal 2 capsules
- tangerine peel appropriate amount
- cinnamon Subparagraph 1
- grass fruit one
- cooking wine appropriate amount
- Jiang appropriate amount
Steps for White elbows
1
Go to the market and pick out fresh pigs' elbows and let the master take the middle bones and keep them in the soup. (It's better to get the elbows to the master. Get down and let the master burn it with a shotgun and go home and clean it up。
2
Onion slices, ginger slices or slices, eight horns, guacamole, peppers, fragrance leaves, and a small piece of leather to do better。
3
The elbows fall in cold water, and they are put onions, ginger chips, wine and fire boils, and they are taken out of the water。
4
Get a good pig's elbow, wash it with fresh water, check if there's a little pig's hair, pull it out. I'm doing it stupidly, with a little pig's elbow one by one, if you can share it with me and everyone。
5
Treatment of clean elbows is placed in high pressure or soup pots, with various ingredients: ginger chips, onions, eight horns, peppers, leather, wine, water added slightly above pig elbows。
6
The pressure pot covers, selects the ribs, and the time is 40 minutes by default, the procedure is complete, and the cook is ready for cooling. (If the boiler is used, the fire starts in 10 minutes, boils in 30 to 40 minutes, and looks at the size of the pig's elbow, it's off with chopsticks。
7
Here comes the little trick of lashing the elbows! Take the fresh bag, put the warmer pig's elbows in the bag, take a pair of chopsticks and wrap them down the pocket。
8
With chopsticks, roll down and then there will be air, with toothpicks that will pierce the bag and continue to tighten until it becomes a cylinder。
9
Scroll into a cylindrical column, tighten it and stick it in the freezer for one night. It's like this. When it's done, you can pull the chopstick out, it's too tight to pull it out, and you can just stick it together and cut it off
10
The next day, you'll be able to take the slices out
11
I'll make a bowl of juice based on my taste. It'll be easier. It'll be garlic paste, perfume, raw, vinegar, red oil
12
Sweat or juice, soft, fine meat slices of garlic mud, ready to enter, fragrance to the cheeks, fragrance to the fragrance of the flesh, and not greasy at all. Mid-Autumn is coming, so sit your family in one。White elbows Make Tips
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