The halogenic elbow
By VicentaLakin
The elbow is the leg of the pig, divided into a forward and a back elbow. They are thick, thick, gel-weight, skinny, often pelvis-cooked and fat. Preferably burned, pickled, sauced, salted, halogenated, soup-making, etc., with more halogen products。
Recipe Recommendations
- posterior elbow one
- onion ginger appropriate amount
- liquor a little
- rock sugar appropriate amount
- braised soy sauce appropriate amount
- pepper More than 20 grains
- octagonal of 3
- fennel appropriate amount
- cinnamon 1 small piece
- geranyl 3 tablets
- pepper More than 10 grains
- grass fruit of 2
- galangal appropriate amount
- salt appropriate amount
Steps for The halogenic elbow
1
Preserve peppers, eight horns, apricots, cinnamon, fragrance leaves, peppers, grassfruit, ginger, and wash them with warm water。
2
Burn the fur on the elbow, shave it clean and remove the bones。
3
The elbows are cold in the pot and put in onions, ginger, white wine。
4
It's three minutes。
5
Wash and wash and load the spices in step 1 in a white bag。
6
Wash the pot and reload it with sufficient water to burn it, and put it into elbows and bags。
7
Get another frying pan, add a little oil and put it in ice sugar。
8
The little fire is fragrance。
9
Join the water and boil it for about three minutes。
10
Into the boiler。
11
Put onions, ginger chips, and appropriate red sauce。
12
Put it in salt。
13
The little firecracker boiled for about two hours。
14
The chopsticks can be inserted easily. Turn off the fire to the temperature。
15
The color is red, the scent is full。
16
The finished product。The halogenic elbow Make Tips
Burning, shaving and watering. 2. The spices are added to and subtracted, as appropriate, depending on the circumstances of the home. 3. Small halogen cooking. 4. Three-thirty halogenated seven-minute bubbles, which are put into natural cooling or longer。