2. Soak beef offal (600g), ribs and beef bones (1000g) in cold water for about 1 hour and then take them out.
3. Then put it in boiling water to boil the blood thoroughly.
4, beef offal bones and beef bones into a large pot, add onions, ginger, garlic and enough water.
5. Bring to a boil with high fire, then turn to medium heat and cook until the water in the pot is half, and use a spoon to remove the grease and foam floating on it at any time.
6. When the soup is milky white, add beef tendon, simmer for 3 hours, and remove the grease and foam floating on it with a spoon at any time.
7. After cooking until the meat is rotten, take out the ribs, scrape off the meat on the bones and cut into thin slices.
8. Continue to cook the bones until the soup becomes thick milky white stock.
9. Put the thin meat slices in a bowl, pour the hot soup, sprinkle with chopped green onion and sesame seeds, and add salt and pepper.