Secret halogen elbow
By VicentaLakin
The halogen elbow, which is actually good, will be halogenated from winter to spring season, this time with old halogen juice, not to fall, and can always be used, as long as it's in the freezer room, when it wants to be frozen directly, plus some spices, so that it can continue to be halogenated. It'll be delicious to make the halogen elbows into long rolls that will protect the film, roll them up in a plastic bag, tighten them up with tin paper or cut them with tight cloths, freeze them, cut them out of the fridge, cut out a plate of ice-cooled elbow meat, and make a small dish。
Recipe Recommendations
- pig elbow a
- soy sauce a spoonful
- soy sauce a spoonful
- rock sugar appropriate amount
- bean paste appropriate amount
- liquor appropriate amount
- peanut oil appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- Baikou appropriate amount
- geranyl 4 tablets
- Angelica dahurica appropriate amount
- clove of 5
- Hawthorn of 2
- cinnamon appropriate amount
- cumin appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang appropriate amount
Steps for Secret halogen elbow
1
Get all the halogens ready
2
The elbow washes the cold pot, the water adds a little white wine
3
The blood boiled to the elbow after the water had been released, the elbow pulled out and the hair pulled clean。
4
.
5
Put it in ice sugar and burn it red to caramel。
6
Add a spoonful of water and a spoonful of bean petal sauce。
7
And put in onions, ginger, fragrance, cinnamon。
8
The rest of the fine spices are made of gauze
9
Put your elbows in the pot, add white wine, old and salty
10
Add all the sauce, this time with the old halogen, all of it pouring into the high-voltage cooker and cooking the elbows
11
And boiled elbows pour into a frying pan, and soaked up into soup
12
Cooked elbows soak in the soup juice and the heat can be in the fridge. It's good. It's good
13
Tastes of elbows placed in plastic bags, slightly shaped according to the texture
14
Tighten your elbow and put tin paper under it
15
You can roll it with tin paper, and you can squeeze it with a cloth, freeze it in the fridge or freeze it
16
The elbows drawn from the fridge are so tight, they're like a ham
17
Sliced while eating, big ones
18
It tastes goodSecret halogen elbow Make Tips
For blanching pork hocks, they must be placed in cold water. When stewing, add boiling water all at once; do not add water halfway through.