I've always had my elbows
By VicentaLakin
The weather is getting hotter, the vegetables are eating more and sometimes they want to eat more, and the food is expensive and unsure, and the raw meat is cheap enough to come back for the weekend to cook a pot and put it in the freezer and eat several meals. It's the easiest thing to do this time, and the more complex and better。
Recipe Recommendations
- pork knuckle one
- pettitoes in 1
- Stewed meat package 1 Pack
- green onions half a
- Jiang a
- chili half a
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- rock sugar small amount
- cooking wine appropriate amount
- salty and fresh
- halogen
- several hours
- ordinary
Steps for I've always had my elbows
1
Preparation of raw materials: Buy an elbow in a meat shop, a pig's hoof, preferably by burning the hair on the pig's skin, cutting off the pig's hoof and removing the elbow (or using the whole one). Clean it up, put it in the big pot。
2
Prepares for the sauce: the stew (halogens) that is bought at the supermarket; the ginger cut large, a little pine on the back of the knife, and a few ginger slices; the onion cut large; and a small amount of chili which can be used on a population basis。
3
Prepare for the sauce: saliva; soy sauce; old colour; salt。
4
Prepare the sauce: Ice candy。
5
Raw water: cold water without raw materials, wine, ginger tablets, no lids, 20 minutes in the fire。
6
Washing the fumigation: Leave the fumigation before turning off the fire. Get the meat out, wash the watch seconds, and put it in a clean pot. I bought the whole elbow and picked my own bones。
7
halogenated meat: meat, ginger onions, a spoonful of sauce (not to be released), hot water in the pot, no caps, fire for 20 minutes, fluffy。
8
Two spoons of soy sauce in the pot, one spoon of salt, two spoons of salt (which can be adapted to the population ' s taste), cover the pan, turn the fire into an hour, and turn it off. The pork flips a few times and tastes more evenly, avoiding sticky pots。
9
Infiltration: It's better to be in the soup for half a day after the fire's off. It's better to freeze a little bit and cut a slice。I've always had my elbows Make Tips
1. An edifice of water washes the feet of a pig with a small amount of honey fried in halogen and a more beautiful skin colour. 2. The halogenation time can be adjusted for itself and can be boiled for 40 minutes if it is chewy and extended for the whole elbow. The halogen can be used more, the soup can be salty, and the meat can taste more easily. 4. Boiled eggs, bean peels, etc., when halogenated, just watch the time. It is recommended that they be placed in the pan five minutes before the fire is shut down and recovered over a period of time. 5. The foot and foot of an elbow are cold and cut, and if it is not salty enough, it can be used as a way to warm up the halogen Tongan. On that basis, chefs could be free to add different ingredients, such as pig ears and post-legged meat, which also tasted good。