Materials: ox bone 1 root, half onion, half carrot, half radish, onion 1 root, ginger 1 root, star anise 1 root, and 2000ml of water.

Seasoning: Material A: 1 tsp rock sugar, 2 tsp rice wine. Material b: appropriate amount of salt. Practice: 1, first wash Niudagu decoction for later use; Peel carrots and white radishes, wash and cut into pieces; Wash onion and ginger, cut onion into sections and slice ginger for later use. 2. add water to the pot and open all the materials and beef bones. Add material A and cook for 90 minutes on low heat. Finally, add material B to taste. Ps: Why should beef stew be cooked with carrots and white radishes? Because radish itself contains natural spicy and sweet taste, on the one hand, it can eliminate the fishy smell of beef bones, enhance the delicacy of soup, and make the bone juice more mellow after cooking. You can also use 1 carrot to wash and stew directly without peeling.

Spicy beef soup

Ingredients: beef bone 1, half onion, half carrot, half radish, 30g dried fish, oil red pepper 1, 3 teaspoons of rock sugar and 2000ml of water. Halogen bag: 20g of dried pepper, star anise 10, 3 teaspoons of pepper and 2 pieces of laurel leaves. Seasoning: Material A: 2 tablespoons of spicy bean paste and 0 tablespoons of 65438+ Chili powder. Material B: 2 tbsp rice wine, soy sauce 1 tbsp salt 1 tbsp. Practice: 1. Blanch beef bones in boiling water, then wash them, and tie the pickled materials in a cloth bag to make a pickled bag for later use; Chop oil pepper, wash onion, ginger and garlic, chop, peel onion and shred. 2. Pour a proper amount of salad oil into the pot, heat it, add rock sugar and stir-fry over low heat to get the sugar color, and add material A and oil pepper powder to stir-fry. Add onion, onion, ginger and garlic and stir-fry to make spicy soup base. 3. Pour 2000 ml of water into the pot to boil, add the scalded beef bones, dried fish, braised steamed buns and spicy soup base, and then add material B to stew for 2 hours.