1, 500g of beef breast, 200g of beef bone, 50g of onion, 50g of carrot, 25g of celery and proper amount of salt. Wash beef with clear water and cut it into 3 pieces with a knife; The bovine bone is broken with a machete and washed with clear water; Remove the roots of celery and wash; Carrots and scallions are peeled and washed, everything is divided into two parts, and then baked on the stove plate to be dark yellow (to enhance fragrance and protect color);

2. Put 3000 grams of water in the pot, and add beef and beef bones at the same time. Boil it with strong fire first, then skim the blood foam, cook for a while, and then turn to low heat (don't turn it up). Beat off the foam while cooking (because there is a lot of blood on beef and beef bones, foam it many times. If the foam is not made in time, the soup will easily turn into a dirty bag and taste fishy. At the same time, cook salt, onion, carrot and celery together;

It takes about 2-3 hours to cook the above amount of soup. Because beef is tender and tender, you can insert the meat with a fork at the end of cooking. If the fork is gently inserted into the meat, it is done well. If the meat is hard, it is difficult to insert it. After the fork hole is pulled out, it will bleed and need to be cooked again. After the meat is completely cooked, it needs to be filtered with Luo or fine cloth to remove impurities before eating.