Boil beef bone soup, which is the base soup of beef offal.

There is a jargon in the catering industry for soup, which is called "soldier's gun, cook's soup". This shows the importance of soup. In the past, Lao Lu Hotel paid attention to "one pot of soup". When this pot of soup was used up, even if more guests came, it would close down. Similarly, good beef offal also depends on good broth.

Simply blanch the beef bones in water, take them out and wash them with clear water, and then put them in a special pot to cook the soup. Put water in the pot, then add onion (tied into knots), ginger (beaten flat), garlic (beaten flat), cooking wine and pepper (white pepper) in turn.

Then bring the fire to a boil, pay attention to skim off the floating foam at any time, change to low heat after boiling and simmer for 4 hours. Note here that the longer the fire, the better. This soup will be white in color and have a thick feeling.

There is a jargon called "no chicken is not fresh, no elbow is not thick, no bone is not fragrant". The main function of beef bones here is to give off fragrance, and the time must be long. In addition, don't throw away the beef bones after cooking, and you can use them next time.