How to make Salt-water elbow - VicentaLakin's Recipe

Recipe Recommendations

pork knuckle one
coarse salt 50 grams
cinnamon Subparagraph 1
octagonal 3 capsules
onion appropriate amount
ginger slices appropriate amount
peppercorns 1 small

other
cook
several hours
senior

Steps for Salt-water elbow

1

One pig elbow (approximately 1,500 grams), 50 grams of salt, one fraction of guacamole, three octopus, one small pair of peppers and an appropriate amount of ginger onions。

2

Pork elbows are first burned with a shotgun (which is usually bought with the help of vendors). Or you can bake it at home. Then we remove the extra pellets。

3

The prepared rough salt is put into the pot, with a small pellets of pepper, two centipedes to shreds of cinnamon, and a small fire to the corroded salt with a slight yellow scent。

4

The fragrance of salt is a little chilly, and it's put in a well-treated elbow

5

Inside and out. The plastered cover was placed in the fridge for 24 hours。

6

It's a round-the-clock graft, and the salt is basically in the flesh。

7

Wash the slag attached to the elbow. Cold water boils with onions, fragrance leaves and eight-point fire。

8

When the fire boils, the foam must be washed away。

9

Put a lid on it and turn it on。

10

Cooking with chopsticks makes it easy to get through, turn off the fire and put it in soup until it's warm。

11

When pig elbows are dryed up to a mild temperature, the elbows are tightly sealed with a protective film and placed in a freezer. Pork elbows must be tightened at a mild temperature, which is too cold to form; care must be taken that the elbows that are bound out are tighter and more beautiful。