-
1
Braised chicken legs and boneless pork elbow. (See the homepage for detailed instructions) -
2
Marinate overnight. -
3
Remove part of the lean meat slices and roll them up after a while. -
4
I originally wanted to roll one, but it would be too thick when rolled up like this. Divide it in half from the middle to make two small elbow flowers. -
5
Take half and place it on plastic wrap. -
6
Roll up tightly from bottom to top. -
7
Tie with rope. -
8
Roll the other half tightly as well. -
9
Put the two prepared small elbow flowers in the refrigerator overnight. -
10
Open when eating. -
11
Cut into even slices. -
12
Plate placement. -
13
Put the coriander and garlic into a garlic mortar and add a little salt. -
14
Pound mud. -
15
Adequate amount of salt, light soy sauce, rice vinegar, sesame oil, spicy red oil to adjust the taste. -
16
Finished product. -
17
Finished product.