The usual practice is to bake beef bones and beef spines in the oven for about 1 hour until they turn golden yellow. Prepare onions into pieces, carrots into pieces, celery into strips, add some oil to the pot, and stir-fry these dishes; Add fragrant leaves, stir-fry, add tomato sauce and continue to stir-fry; Stir-fry the color of tomato sauce until the taste is completely volatilized, add all the beef bones and add a lot of water to boil; It is best to choose a particularly large pot, then skim off the foam slowly, turn on a small fire and cook slowly for about 10 hour; Thicken the soup, take out all the ingredients, and pass the juice with gauze, leaving only the purest soup. With this, you can easily make any sauce!

The practice of red wine juice:

Add a little oil to the pot, add 20g chopped green onion and stir-fry until fragrant. At this time, add100g red wine (ordinary red wine will do) and cook slowly, so that all the sour taste in the red wine will evaporate. It will be fine when the sour taste is not smelled. Add about 200 grams of boiled juice, according to personal taste, stir well, and add a little salt.

The practice of black pepper juice:

Add a little oil to the pot, add chopped green onion and stir fry, add chopped black pepper and continue to stir fry; Stir-fry until fragrant, pour in the cooking juice and cook until the consistency is appropriate, and add a little salt.

Western food tips:

Cooking juice is the most basic skill to test a western chef. It takes years of experience to develop this kind of juice to the extreme. But if we cook at home, we can only make a rough taste, and practice makes perfect. There are a few things to remember, it is best to choose the biggest pot in the house. The ketchup needs to be fried to a deep color, not burnt. It's troublesome, but go home and do it yourself. Since you like western food, it is necessary to know the basic juice of this traditional western food.