1. Cut each carrot into two pieces along the length;

2. Lay the onion flat and cut it into two pieces horizontally;

3. Green celery Cut two sections from the middle;

4. Put the carrot sticks and onion cubes into the hot pot respectively, roast the two sections until they turn yellow, and remove from the pot and set aside;

5. Wash the beef offal bones, break the bones, put them into a casserole together with the beef, pour in water, add refined salt and soy sauce, boil over high heat, and skim off the foam;

6. Bring to a boil, skim off the floating oil, then put the carrot sticks, onion pieces and celery segments into the soup pot, continue to cook over low heat for 3 hours, and remove from the heat;

7. Place a fine-hole basket on Clean the pot, strain the beef broth into the pot, cover the pot, place it in a cool and ventilated place, and eat as you please.