As a chef who has been engaged in the catering industry for many years, I once worked in a star-rated hotel and cooked many kinds of broth every day, so I have learned more about the research of broth since then. Once, the master told me that "broth has no bones and no spices for beef soup." Pay attention to the spice must be blanched, blanch the pigment of the spice itself, and the color will not appear again when it is put in the soup. 2 grams of Amomum villosum, 2 grams of nutmeg, 4 grams of Cinnamomum cassia, 1 grams of clove, 11 grams of pepper, 11 grams of aniseed, and 2 kinds of fennel. Buy the selected ox leg bones and soak them in cold water, and change the water every two hours during the soaking process.

if the bought beef bones are used the next day, it is best to soak them overnight. After soaking, the bones of the cattle are white and white, and they are washed twice after the blood is poured out. Now the beef noodle restaurants outside are generally blended soup bases. For example, Lamian Noodles, the most common place in the streets, uses four packages of materials delivered by the headquarters. Blended together, it becomes a pot of thick beef broth. Save trouble, the price is not high, anyway, it is not that simple to make a beef bone soup with thick and mellow soup, although beef bone soup is more popular.

Many people like to cook bone soup (beef bone soup, pig bone soup) at home. Although it takes 2-3 hours, the beef bone soup is not very fragrant. There is marrow and muscle. When buying cattle bones, you should choose those with bone marrow and stiff bones, not all stick bones or all spines. The soup cooked in this way is rich in nutrition, oil, gum and protein, and it is fragrant and strong. Remove the blood foam dirt as much as possible; Secondly, the spices used to stew with beef bones should also be treated, such as cinnamon, pepper and nutmeg, which are best washed with warm water; Then, the amount of spices should be less, basically every catty of big bones. So how to make beef bone soup to be thick and mellow? The following method of beef bone soup is based on many years' experience, which is the most suitable for family production and the taste is closest to that of beef noodle soup.