1. Cut each carrot into two pieces along the length direction;

2. The onion is laid flat and the horizontal blade is divided into two pieces;

3. Green celery is divided into two sections from the middle of the waist;

4. Put carrot sticks and onion pieces into a hot pot respectively, bake them in two sections until they are yellow, and take them out of the pot for later use;

5. Wash beef offal bones, break them into pieces, put them in a casserole together with beef, pour clean water, add refined salt and soy sauce, and boil them over high fire to remove floating foam;

6. Boil on low heat, skim off the oil slick, then put carrot sticks, onion pieces and celery pieces into the soup pot, continue to cook on low heat for 3 hours, and leave the fire;

7. Put the fine-hole basket on a clean pot, filter the beef soup into the pot, cover the pot, put it in a cool and ventilated place, and carry it with you.