Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: Hot Make the difficulty: Ganish food (intermediate) Make time: 10 minutes The materials: Pig's elbow, jokul soybean Condiment: Festival of the s... East slope elbow

• The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young
• Taste: Hot
• Make the difficulty: Ganish food (intermediate)
• Make time: 10 minutes

• The materials: Pig's elbow, jokul soybean
• Condiment: Festival of the spring onions, continuing the wine, ginger, Sichuan salt
• East slope elbow method:
• 1,Pig's elbow is shaved and washed clean, rows and cuts along the suture;
  2,It is well-done to put the slaughterhouse, pull out and pick the bone of elbow;
  3,Put into the cushion casserole with pig's bone, put and boil the original soup of meat;
  4,Put a large number of spring onions section, ginger, continue wine boil at the very hot oven;
  5,The snow beans clean, put and enter the casserole that starts and boils and is closed properly;
  6,Then move, get little fire cook over a slow fire, stew about 3 hour, until jab with chopsticks pork skin bad gently;
  7,When put the Sichuan salt and ladle out and enter the bowl including soup and the beans while eating;
  8,Can also be with bad smell juice of soy sauce
• Note: