East slope elbow
By VicentaLakin
Recipe Recommendations
- front hooves a
- onion a
- Jiang a large piece
- soy sauce
- salt a spoonful
- soy sauce a spoonful
- aniseed of 2
- cooking wine
- grass fruit a
- pepper a dozen
- cinnamon a little
Steps for East slope elbow
1
Put the hooves in cold water, with peppers and ginger
2
Onions are clean, onions are tied, ginger slices are spare
3
Take out the casserole, set the bottom of the onions, fight the meat pan, put it in the ice cream
4
Get the hooves out of the hooves and cut the parts of the meat out of the bones
5
When the blood is fully boiled, the hair continues to be treated until it's clean, then the meat is treated for ease of smell, and then the pot wash refills the cold water, and the hoof is put back in and cooked for half an hour
6
Put the boiled hoof in the casserole, leave the broth in reserve, and pour it in the old days, drink it up, paint it as much as you can
7
Pour the broth into the casserole, fill it with cinnamon, and burn the fire in the middle
8
I'll cook it with salt for an hour and then I'll get it ready for steam
9
With salt and oil, the cabbage and the tarp are set up
10
Put the steamed hoof in the set
11
I'll fix the rest of the soup
12
Just put the juice on the hoof and put on the sesameEast slope elbow Make Tips
Since there are three of us at home including the baby, I bought front elbows. As the saying goes, "front trotters, back elbows"—the best elbows really are the back ones. The front ones have large bones and little meat, so there isn't much to eat. However, it was enough for the three of us, and we ate until we were stuffed. The elbows were very flavorful, rich with a soy sauce aroma and a hint of sweetness. They were full of collagen, leaving sauce all over our mouths. They were incredibly soft and tender, barely needing to chew as they completely melted away. It was delicious and worth the hassle! Not counting my own labor, the cost was just over 20 yuan!!