1. When choosing and purchasing elbow, you should choose elbow with thin skin, tender meat, and moderate ratio of lean meat and fat meat.

2. Blanch the elbows in boiling water before handling them to remove foam and impurities and keep the meat fragrant.

3. After blanching, cook the elbows in boiling water for about 10 minutes, then fish out the elbows and wash the blood foam and impurities to make the meat more flavorful.

4. Stew elbow for a long time, you can choose to use a pressure cooker, or put the elbow into a casserole dish, add the right amount of water and a variety of seasonings, such as ginger, green onion, star anise, cinnamon, cooking wine, etc., and slowly simmer on low heat for 2-3 hours, until the meat is soft and flavorful.

5. When stewing elbow, you can add some auxiliary ingredients, such as tofu, lotus root slices, taro, etc., to increase the taste and nutritional value. In the last 30 minutes of elbow stew you can add an appropriate amount of sugar to make the elbow flavor more intense.

6. Stewed elbow can be directly off the bone, the mouth texture is fluffy and flavorful.