Cooking Steps

1. 

   Step1:Sprinkle 20g of juniper fruit, 15g of black pepper, 20g of garlic slices, 10g of thyme, 30g of salt and 15ml of olive oil on the elbow, massage for 5 minutes, wrap the ingredients on the whole elbow surface, and marinate in the refrigerator for 24 hours.

2. 

   Step2:Take out the pickled elbow, put it on the baking tray, put the probe cover on the tin paper, and put it into the second layer of the oven. Set up and down the temperature of 160 ℃. Probe 60 ℃ (if there is no probe, manually set 130 ℃. Bake for 1 hour). When the probe temperature reaches 60 ℃, take out the probe and the tin paper. Continue up and down the temperature of 160 ℃. Bake for 45 minutes. Then bake for 40 minutes with up and down the temperature of 180 ℃. Finally, use up and down the temperature of 240 ℃. Set 4D hot air. Bake for 15 minutes.

3. 

   Step3:Take a pot of 30g butter. Set the temperature to 7. Stir fry 30g onion shreds until slightly transparent. Add 30g bacon and 100g sour broccoli to boil for 30 minutes. Then pour 150ml chicken broth. Add 3G black pepper, 5g sea salt and 2 cloves to taste.

4. 

   Step4:Take another pot and sprinkle 15ml olive oil. Add 150g potato pieces, 5g thyme, 3G black pepper and 10g garlic pieces. Stir fry until the garlic pieces give off fragrance. Put the potatoes in the baking tray. Add 15g butter. Put in the oven. Heat up and down for 160 ℃. Bake for 45 minutes. Add 150ml of beef sauce to another pot. Add a cup of espresso and 15ml of cream. Heat and stir well.

5. 

   Step5:Take a big tray. Put in the roasted elbow, potatoes, sour broccoli and beef sauce. Finis