yellow juice

main and auxiliary materials:

beef bone onion flour carrot celery

seasoning:

tomato sauce, black pepper, dried red wine and thyme

preparation method:

1. Roasted beef bone. Chop onion, carrot and celery until fragrant, add tomato sauce and flour and stir-fry thoroughly.

2. Pour in the roasted ox bones, add water and boil. Skim off the froth, add fragrant leaves, thyme, black pepper and dry red wine, heat for 5-6 hours with low fire, filter and season.

characteristics: brownish red, rich in panol. Widely used for preparing sauces for meat dishes.