Chinese Food
Stewed pork elbow
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The original fragrant pork elbow. Soft, waxy and mellow. It's instant at the entrance. It's simple in practice. It's easy to use materials. Do you want to eat it? It's easier, of course. Cold food. Good for chewing. Hot food. Fat but not greasy. I can't get tired of eating a hundred times. Saliva runs across. The old and the little are also fond of eating. Simple to the extreme. Suitable for super idiots and lazy mothers. A big dish that can hold up the scene.
Cooking ingredients
Cooking Steps
Step1:Clean the pig elbow. Put it in the cold water pan. Heat it up. Skim off the foam. Prick the elbow with chopsticks. Turn off the fire if there is no blood foam. Take it out for use.
Step2:Change the water in the pot. Bring to a boil over high heat. Put in the elbows. Add ingredients. Bring to a boil over high heat for 20 minutes. Turn to low heat and simmer for 1 hour.
Step3:Cooked elbow. Take it out and cool it a little. Slice and dish
Step4:
Cooking tips:1. There is no need to put oil in the whole production process. There is a lot of fat on the pig elbow. After a long time of cooking, the oil will be boiled out. It's not greasy to eat. 2. The first cooking time can be a little longer. Skim off the floating foam. In this way, you can get a cool and clean thick soup when you stew it for the second time. It can be used by others instead of wasting. 3. There is no need for monosodium glutamate. There is no need for too much variety and dosage of seasoning. In this way, the original flavor is more healthy. It's safe to eat for the children. There are skills in making delicious dishes.
