The elbow
By VicentaLakin
It's red, it's fat, it's fat, it's thin, it's delicious. From time immemorial to the present, both in times of material deprivation and in times of material abundance, elbows are an indispensable dish at festivals and feasts。
Recipe Recommendations
- pig elbow appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- rock sugar appropriate amount
- salt appropriate amount
- salty and fresh
- grilled
- several hours
- ordinary
Steps for The elbow
1
Raw material: pig elbows
2
Elbows are washed, put in cold water pots, boiled with wine, and the odor is removed. Pull out the elbow, wash。
3
Put the well-treated elbows in the pan and add onions, greasy, cinnamon, soy sauce, wine, old smoke, ice sugar, salt and proper water stew。
4
It's boiled with a big fire。
5
When the elbow can pierce it with chopsticks. Pull out the backup。
6
Pour the elbow on the soup and put it in the steam pan until the elbow is soft。
7
Pour steamed elbow juice into the frying pan, and add starch to it, and pour it on the steamed soft elbow。
8
Well done elbows