Chinese Food
A counter attack on the front elbow of a pig
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Recently, I fell in love with elbows. I made braised pork, pickled elbows, and white cut elbows. I found that the meat of elbows was delicate, less oil, good taste, and soft and waxy skin. Today, I'll eat this elbow three times. Let's get a recipe. Which one suits you? I dare say. I've eaten them. They all seem to suit me.
Cooking ingredients
Cooking Steps
Step1:Please shave off the pig elbow when buying it. The bone is also broken. First wash with water for hours, then blanch in a cold water pot for 10 minute
Step2:After bailing out, rinse with hot wate
Step3:Put hot water in the pot. Add ginger and anis
Step4:I smoked it raw and put a little bit of thirteen joss sticks in i
Step5:Color with old styl
Step6:Boil quail eggs for five minutes. Pee
Step7:Let's heat it up first, then cook it over low heat for an hour, and lay quail eggs 15 minutes in advance. Season with salt. Turn off the fire. Full out. Take a big piece with skin. Cut it into strips. Put some broth in it. Simmer for another five minutes and turn off the heat. This is the meat for stewed rice. The rest is in the broth. Make rougamo tomorrow. Bones for stew.
Step8:Broccoli cut. Carrot cut. Boiled in light salt water.
Step9:The bottom is a grain of crystal rice. On it lay broccoli, carrots, quail eggs and marinated meat. Pour the gravy.
Step10:Isn't it delicious
Cooking tips:There are skills in making delicious dishes.
