1) meat product wrapped by pigskin
肘花肉
1.
The process of collagen release from pigskin was primarily studied and the production technique of meat product wrapped by pigskin was improved.
初步研究了猪皮出胶的过程并改进了肘花肉的生产工艺,即先将猪皮预处理后在50℃热水中浸泡2。
2) horseshoe piece
肘子肉
3) Sliced Pig Knuckle in Brown Sauce
酱肘花
4) Brisket reaching to just below elbows.
胸肉可及肘部。
5) Chicken with pork and peanuts
花仁肉花
6) knuckle-joint knurling tool
肘接式滚花刀
补充资料：鸭掌花肉
材料： 鸭掌500克，生净五花腩肉350克。
调料： 青蒜两个，面豉酱适量，水适量。
做法： ①鸭掌洗净、略炸，捞起沥干油分，生净五花腩肉切块。
②用青蒜、面豉酱爆过腩肉，加水调适味，放入鸭掌，高火25分钟即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条