The tips for stewing elbows are as follows:

1. When buying elbows, you should choose elbows with thin skin, tender meat and moderate ratio of lean meat to fat meat.

2. Before treating the elbow, blanch the elbow with boiling water to remove floating foam and impurities, and keep the meat fragrant.

3. after blanching, put the elbow in boiling water for about 1 minutes, then take it out and wash the blood foam and impurities to make the meat more delicious.

4. Stew the elbow for a long time, you can choose to use a pressure cooker, or put the elbow in a casserole, add a proper amount of water and various seasonings, such as ginger, onion, star anise, cinnamon, cooking wine, etc., and simmer slowly for 2-3 hours with low fire until the meat is soft and rotten.

5. When stewing elbow, you can add some auxiliary materials, such as tofu, lotus root slices and taro, to increase the taste and nutritional value. In the last 3 minutes of stewing the elbow, you can add some sugar to make the elbow taste more intense.

6. The stewed elbow can be deboned directly, and the mouth feels soft and delicious.