Thinking that these missing people were all because they lingered in Fengyue places at night, which led to their disappearance and death, Xue Yan was even more angry.

During the entire investigation, there was a stream of cold air on his body.

Seeing him like this, Mo said that the girls of the Goolan Academy who cooperated with the investigation, and even the subordinates of the Immortal Cultivation Association, all trembled one by one, and were silent.

Xue Yan was investigating the case with a strained face, and at the same time thought to himself, no, if he couldn't eat those delicious dishes cooked by Miss Feng Jiao at noon today, he always felt that the stuffiness in his chest would be even more aggrieved.

Feng Jiao, on her side, didn't know at all that the case of the disappearance of the low-level monk had intensified.

The birthday of Dong Hongbo, the Immortal Emperor of the West Pole, is finally coming, and she is actively preparing.

On Comrade Dong's birthday, Feng Jiao finished the dishes that needed to be prepared for the noon business of the wine shop, and made lunch for everyone with her hands and feet.

After finishing lunch, she invited her baby, the Seven Star Haoyue stove, as well as the pot and spatula set rewarded by the system, took out various ingredients, and called Xing'er, Granny Li and Chef Wang to help, and started to get busy in the backyard of the wine store.

Taking advantage of the fact that it was still early, Feng Jiao first put the lamb leg that had been marinated in advance on the charcoal fire, and asked Chef Wang to watch the heat and roast the lamb leg.

Next, she set about cooking another long-time, complicated dish for today's feast, with an elbow.

Choose a pork knuckle with a paw and scrape it clean.

Because the pork knuckle used by Feng Jiao is processed in advance by the system, and the processing is very clean, she also saves the process of scraping and washing.

Put the elbow face outward, the elbow handle, that is, the part of the foot paw facing inward, and the elbow skin facing down on the cutting board, use a knife to cut the skin along the leg from the elbow to the elbow handle in the middle, and remove the meat on both sides of the leg bone. After this step, the bottom bone of the pork knuckle is connected to the flesh, which will expose the bone.

Then, smash the two leg bones from the middle with the back of a knife, put them in the soup pot, boil until they are seven ripe and take them out, dry the water with a clean cloth, and smear the meat skin with soy sauce while it is hot.

Take a steaming pot, put star anise and cinnamon at the bottom of the pot, first break the skull bone of the elbow handle by hand to not hurt the outer skin, and then put the elbow skin down into the steaming pot. When filling the pot, according to the shape of the elbow, the elbow handle is attached to the edge of the basin and put into the basin to become a circle.

In this way, the steamed elbow will be delicious and beautiful, so that it can be both beautiful and flavorful.

Sprinkle an appropriate amount of salt on top of the elbow, cover the meat with a clean gauze prepared in advance, and then spread the sweet paste, green onion, bean curd, soy sauce, ginger and garlic juice on top of the gauze.

Steam the steaming pot on the basket with a strong fire for about an hour and a half, take out the rotten meat, remove the gauze, buckle it into the plate, pick up the cinnamon and star anise, and wait until the dish is served, with a green onion shredded and sweet noodle sauce, and the guests can feast.

This dish is known for its outstanding fragrance, color, fragrance, taste and shape. The color is jujube red, such as the handle, so it is called the elbow with the handle. It is made with unique ingredients that are different from other elbow dishes. The elbow is bone-bearing and hoof-bearing, and the finished vegetable is like a hill, and the shape is chic and plump.