Cooking Steps

1. 

   Step1:Clean the pig's front elbow. Repeatedly scrape and remove the stubble. Soak in cold water for 12 hours. Remove the bloody smell (constantly change the water in the middle).

2. 

   Step2:Remove the pig's hooves and wash them. L put them in the pot with cold water.

3. 

   Step3:Remove foam after boilin

4. 

   Step4:Cook until the skin of the pig's hoof splits and remove.

5. 

   Step5:On the other side of the fire, put the elbow in the cold water pan. After boiling, skim off the froth. Put in the ginger block (PAT flat) and the scallion section, the pepper, the cinnamon and the red koji powder salt. After boiling for two and a half hours, take out the elbow and the original soup. (simultaneous with pig's hoof

6. 

   Step6:Put the grate into the pot. Put the cooked pig's elbow and pig's hoof in order. Filter the original soup and put it into the pot. Then heat the sauce for about two hours.

7. 

   Step7:In another pot, add a small amount of oil, add sugar and stir fry until it is jujube red. Quickly add boiling water to make sugar color. Pour it into the pot with sauce elbows. The color depends on your preference. Add half bottle of cooking wine and heat until the soup is thick, and then the pot will come out.

8. 

   Step8:Put the elbows with sauce on the plate (basin). Pour the thick soup on the elbows. (flash on

9. 

   Step9:It is characterized by red and bright color, soft and glutinous meat, fat but not greasy, lean but not firewood. After 56 hours of heating, fat fat becomes unsaturated fatty acid, which is easy to be absorbed by human body. Abundant phospholipid has the effect of tonifying brain and strengthening brain. Colloid has the effect of beauty. Eat hot and cold.

10. 

    Step10:Shooting effect without flash.