2, the bones of cattle are hard, and the kitchen knife at home is difficult to open. It is best to ask the merchant to do it for you when buying.
3. Because beef and beef bones are both bloody, it is not easy to directly boil foam in the soup pot, and finally make the soup smell fishy. Therefore, it is necessary to fly water in advance and clean it to ensure that the final soup tastes mellow.
4, if you want to let the cow bone boil out milky white soup, the time will be longer than the pig bone soup, at least three hours.
5. A few drops of vinegar in bone soup can make the calcium in the bone dissolve into the soup more easily. This method is equally effective for other soups.
6. If you want to save trouble, you can put it in an electric teapot and simmer it regularly. If you put it in an ordinary pressure cooker, the bone soup is not milky white and clear.
7. Although the beef bones or sheep bones bought in the market are all shaved, the soup will not have much impact. If you add a little beef, it will taste more delicious.
8. Beef bone soup is very oily. Before drinking, remove the grease and foam floating on it with a spoon and add a little salt.