It is advisable to stew beef bones for three hours, and it is also recommended to cook them for a few more hours, which will be more fragrant. Let's take a look at the method of beef bone soup:

Practice steps:

1, beef bones are processed into pieces when purchased.

2. Burdock and beef bones are soaked in clear water to remove blood and then picked up.

3. Add clear water to the soup pot, add beef bones and brisket meat in cold water, add a onion and three or five slices of ginger, add about 2 tablespoons of cooking wine, and temporarily add no salt. After the fire is boiled, skim off the floating foam, and then turn to low heat to continue cooking. Cow bones can also be replaced by cow tails. Because the beef bones used will be green at first, which is a normal iron ion phenomenon, and after a while, the oxidation will be gone.

It takes about 3 hours for the soup to give off its fragrance. It is recommended to cook for an extra hour. Hot pot needs a lot of soup. The soup pot is big enough to boil at one time. You can also wait for the soup to taste meat before adding hot pot (salt can be added at this time). It is better to add water to the soup pot and continue to stew the soup, which is better than adding water later. After the brisket is boiled, you can take out the slices and dip them in salt and pepper directly, or you can cook them in hot pot.