1. Wash the beef with water and cut it into 3 pieces with a knife; break the beef stick bones with a machete and wash them with water; remove the roots of celery and wash them; remove the skins of carrots and onions and wash them. Open both sides, then place on the stove and bake until dark yellow (to enhance flavor and preserve color).

2． Put 3000 grams of water into the pot, add the beef and beef bones at the same time, bring to a boil over high heat first, then skim off the blood foam, cook for a while, then move to a low heat and cook (do not open it too high). Beat the foam while cooking (because beef and beef bones are stained with blood, so you need to beat the foam many times. If the foam is not beaten in time, the soup will easily become dirty and smell fishy). At the same time, add salt, onions, carrots, and celery to the pot and cook together.

3. It takes about 2-3 hours to cook soup with the above ingredients. Since the texture of beef can be old or tender, you can use a fork to pierce the meat when it is cooked to the end. If the fork lightly penetrates the meat, it is cooked. If the meat is hard and it takes a lot of effort to insert it, blood will appear from the fork hole after you pull it out. It still needs to be cooked again. When the meat is completely cooked, it needs to be filtered through a filter or fine cloth to remove impurities before serving.