The best way to simmer beef broth is to simmer it with bones, because there is bone marrow in the cow bones, and the bone marrow is very fragrant after simmering through. And there is rich collagen in the cow bone, collagen can not only increase the aroma and color of the soup, girls drink can also play a role in beauty.

The specific production method is to first buy the cow bone cleaning and chopping, chopping the purpose is to let the cow marrow exposed. So that in the soup, the marrow inside the nutrients can completely penetrate out. Prepare a pressure cooker, first put the cow bone inside the pressure cooker pressure.

After the pressure is good, the beef bones should be poured into the pot with the soup, and it is best not to put salt in the process of stewing, because adding salt in the stew will destroy the nutrients in the soup, and also make the meat hard, so the salt is to wait for the soup out of the pot to put the time.

Stewing soup can be added to the soup with a little vinegar, vinegar can reduce the purine content of the soup, but also to remove the stink of beef and fresh flavor. The first open high fire stew, open after the turn to small fire continue to stew, stew a clock after almost. Or just see the soup become milky white color is basically ready. When the soup turns milky white, it means that the bone marrow and collagen inside the beef bones have been boiled out. This kind of soup is both nutritious and flavorful.

Simmering soup and then add beef to simmer for a while, beef into the pot before the pressure cooker pressure, if not pressure will be more stewed more hard. After adding the beef, simmer for another 10 minutes or so.

Cut some cilantro and scallion foam, and put the chopped cilantro and scallion foam on a plate. Next, prepare some white pepper and salt, put the white pepper and salt in a bowl and then serve the soup, use the heat of the soup to melt the salt and white pepper, then put the chopped cilantro and scallion foam into it.

This retains the maximum flavor of the scallions and cilantro, while removing the greasiness of the beef soup. This soup has a great aftertaste, and a bowl of it in the winter time, sweating profusely and at the same time driving away the cold and detoxifying the body.