INPUT ARTICLE: Article: The mouthpiece receiver is connected to the top of the main slidethe tip of the U-shaped metal piece that runs parallel to the bell portion of the trombone. Place the mouthpiece into the receiver and make a twisting motion while applying light pressure. Just don't force or push the mouthpiece or it might get stuck! Never try to insert the mouthpiece in the receiver with the palm of your handsthis is guaranteed to jam it. The back of the tuning slide is the smallest U-shaped portion of the trombone with one vertical bar running through it. Align its 2 screw-ends with the 2 exposed ends attached to the section of the trombone that contains that bell. Now, press these sections together. Don't press too harda moderate amount of pressure is all you need to connect the bell section to the tuning slide. Hold the bell section to your left with the bell closest to you. In your right hand, hold the main slidethe piece with the mouthpiece attachedwith the longer side facing you and the shorter side facing away from you. Place the slide section on the ground and attach the small end of the bell sectionthe part that's not the bellonto the longer end of the mouthpiece slide, which should be closest to you. Twist the pieces together so that the main slide makes a right angle with the bell. Take two fingers and place them on the edge of the bellthis is the distance that should be between the mouthpiece slide and the bell. Tighten the thumbscrew once you've aligned the mouthpiece slide properly.

SUMMARY: Attach the mouthpiece to its receiver. Connect the 2 ends of the bell section to the 2 ends of the tuning slide. Attach the bell section to the main slide.

INPUT ARTICLE: Article: Make sure you log in with the account that you want to clear the search history for. The button looks like a circle with a slash through it, and can be found next to each search entry. This will delete everything on your search list.

SUMMARY: Log into the Facebook website. Click the "" button in the upper bar and select "Activity Log". In the left menu, click the "More" link underneath "Comments". Select "Search" from the expanded list of options. Remove a single entry by clicking the "No" button and selecting "Delete". Clear your entire search history by clicking the "Clear Searches" link at the top of the list.

INPUT ARTICLE: Article: Place the pig feet in a stockpot and cover them with water. Bring the water to a boil over medium-high heat, and cook the pig feet for about 3 minutes. You should clean the pig feet and remove any hairs before completing this step. Parboiling the pig feet can help remove some of the odd flavor, thereby preventing it from leeching into the braising liquid you'll use during the primary portion of the cooking process. After parboiling the pig feet, remove them from the water using a slotted spoon. Set them aside for now. Discard the cooking water. You should not reuse this water in later steps calling for additional water. Pour the cooking oil into a large, deep wok. Warm it on the stove for about 1 minute over medium-high heat. The oil should become glossier and thinner, making it easy to spread it over the bottom of the pan. Note that you could use a Dutch oven or stockpot if you do not have a deep wok. Add the sliced ginger, sliced garlic, and scallion to the oil. Cook for 1 minute, stirring frequently, then add the chili peppers, star anise, and cloves. Stir-fry for an additional 2 minutes. Stir frequently to prevent any of the ingredients from burning. You only need to cook them long enough to release the scent and flavor from each ingredient. Note that the amount of chili peppers should vary depending on personal taste. Use 3 dried chili peppers if you prefer mild to moderate heat or 5 dried chili peppers if you enjoy strong heat. Add the drained pig feet, soy sauce, rice wine, sugar, and salt to the wok. Pour in enough water to just barely cover the pig feet. Allow the braising broth to reach a rolling boil, stirring lightly as it heats up. Reduce the heat to low and cover the pan. Simmer the pig feet for about 2 hours, or until the meat is tender enough to nearly fall off the bone. Stir the contents of the pot every 10 to 15 to prevent the pig feet from burning and sticking to the bottom. The sauce will eventually thicken. If this happens while the pig feet still seem tough, add more water 1 cup (250 ml) at a time and continue cooking. If the sauce still seems thin once the pig feet are done, remove the lid and increase the heat to medium. Continue boiling until the sauce reduces and thickens. Transfer the finished pig feet and sauce to individual serving dishes and enjoy them while they're still hot.

SUMMARY:
Briefly boil the pig feet. Drain and set aside. Heat the oil. Stir-fry the aromatic ingredients. Add the pig feet and remaining ingredients. Simmer until tender. Serve warm.