Ingredients: beef bone1600g (500g steak can be properly matched).

Accessories: 5 grams of sesame.

Seasoning: ginger10g, scallion15g, garlic (white skin)10g, salt10g, and pepper 2g.

The production process?

1, soak beef offal (600g), ribs and beef bones (1 000g) in cold water for about1hour, and then take them out;

2, then put it into boiling water to completely scald the blood;

3. Put the beef offal and beef bones into a large pot, and add the onion, ginger, garlic and enough water;

4. Boil with strong 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;

5. When the soup is milky white, add the beef ribs, simmer for 3 hours, and remove the grease and foam floating on it with a spoon at any time;

6. After cooking until the meat is rotten, remove the ribs, scrape off the meat on the bones and cut into thin slices;

7. Continue to cook the bones until the soup becomes a thick milky white broth;

8. Put the thin meat slices in a bowl, pour hot soup, sprinkle with chopped green onion and sesame seeds, and add salt and pepper.

Making tips?

1, a few drops of balsamic vinegar when cooking can accelerate the dissolution of calcium in bones and shorten the cooking time;

2. If the water is turbid after being boiled for the first time, pour out the water, and then add water to cook until the water is clear after boiling.

3, it should be noted that if it is to be used in the later pregnancy, it is not recommended to add vinegar and cook it directly with slow fire.