As a nomadic people, when eating meat, most of them are boiled in water and eaten in chunks. Broth is cooked noodles at best, and you won't eat it carefully. But because I cook for my children at home, I have to cook some steak soup. I have some experience and feel good. Now I will share it with you:
Container: It is best not to use iron pot or aluminum pot for stew. The best container is casserole or stone pot, which has good heat preservation function. After the cease-fire, the soup won't cool quickly. The advantage is that bone soup can be boiled continuously, so that the nutrients inside can be stewed slowly.
Milk soup: In order to make milk soup, you can fry steak in the pot first. Be careful not to have a fire. Be sure to use slow fire, and then add boiling water. This is very important. Don't use cold water, the whole cooking process is like this. When adding water, use boiled water without temperature difference. After the fire boils, let it simmer slowly. Don't be afraid for long. If there is less water, continue to add boiling water. Generally, this soup does not need other seasonings, but only a few slices of ginger and shallots, which is convenient for picking out large pieces.
Raw materials: My beef is shipped from Xilinhot, Inner Mongolia, which is more secure. This soup is ready, you can add some salt to prevent it from going bad and save it for other delicious dishes. It is mixed with a lot of butter, bovine bone marrow essence and of course minced meat. You can take out the steak and beef, so that even an old lady without teeth can eat it. Of course, you can use leek sauce for heavy flavors.
If you don't like big oil, you can wait for it to cool, pick out the solidified butter and use it for other purposes. It can be thicker.