The tube bone and lotus root, white radish, kelp, Chinese yam, sweet corn and carrots, winter melon and shredded kelp, large white beans, taro and other stews are better.

The cartilage bone is usually the hind leg bone of a pig. The bone is usually thick and is a large bone containing marrow. Cheese bone broth is very tasty and easy to work with. Tubular bones are rich in calcium, but calcium has a low solubility in the bone. It is difficult to simmer the calcium in the bones over a fire. You can add a small amount of vinegar to the stew to increase the solubility of the calcium.

Tube bones should always be soaked and bleached in water to remove both the blood foam and some of the oil.

As long as the tube bone is fresh and its own fishy flavor is removed, no matter what dishes are paired with the stew out of the tube bone soup will not be very bad

Tube bone in the stew before the soup, it is recommended to blanch and skim off the floating foam, add ginger or cooking wine can suppress the fishy flavor of the tube bone.