Put 3, grams of clean water in the pot, and add beef and beef bones at the same time. First, boil it over high heat.

Then skim the blood foam and cook it for a while, then move it to low heat and cook it (don't open it wide).

Beat off the foam while cooking (because there is a lot of blood on beef and bone, it is necessary to beat the foam several times.

if you don't foam in time, the soup will easily become a dirty bag, and its taste will smell fishy.

at the same time, put the salt, onion, carrot and celery into the pot and cook them together.

It takes about 2-3 hours to cook the soup with the above amount of ingredients. If the meat is hard and it is difficult to insert, the fork hole will bleed after it is pulled out.

It needs to be cooked again. After the meat is completely cooked, it needs to be filtered with Luo or fine cloth to remove impurities before serving.

one beef stick, two tomatoes, half a cabbage, one shallot, tomato sauce, salt, chicken essence, onion, ginger, cooking wine

white vinegar, star anise and cinnamon

1. Boil the water, pour a little cooking wine, add the boiled bleeding water of the stick, and take it out

2. Pour a little white vinegar, cover it, turn to low heat for 4 minutes, and turn off the heat

4. Cut the tomatoes, shred the cabbage, and chop the shallots for later use

5. Add a proper amount of beef bone soup to the casserole, add the tomatoes, bring to a boil, cook for 5-1 minutes until the tomatoes are soft,

Add the cabbage and cook for 3-5 minutes, add salt and salt.

1. Wash beef with water and cut it into 3 pieces with a knife; The ox bone is broken with a machete and washed with water; Remove the roots of celery and wash;

Peel carrots and scallions, wash them, split everything in two, and then put them on the stove plate and bake them into deep yellow (to enhance fragrance and preserve color);

2. Put 3 grams of clean water into the pot, and at the same time, add beef and beef bones. First, boil them on high heat.

Then skim off the blood foam and cook for a while, then move them to low heat for cooking (do not open them wide).

Beat off the foam while cooking (because there is a lot of blood on beef and bone, it is necessary to beat the foam several times.

if you don't foam in time, the soup will easily become a dirty bag, and its taste will smell fishy.

At the same time, put the salt, onion, carrot and celery into the pot and cook them together;

3. It takes about 2-3 hours to cook the soup with the above amount.

1. The beef bones should be cut into small pieces to expose the bone marrow, so that all the essence can be integrated into the soup.

2. The bones of cattle are hard, so it is difficult to chop the kitchen knife at home. It is best to ask the merchant to do it for you when you buy it.

3. Because beef and beef bones are bloody, it is not easy to boil them directly in the soup pot until they froth, which eventually makes the soup smell fishy.

Therefore, it is necessary to fly water in advance and clean it, so as to ensure that the final soup tastes mellow.

4. It will take longer than pig bone soup to cook milk-white soup, and it will take at least three hours.

5. Dropping a few drops of vinegar into bone soup can make the calcium in the bone dissolve into the soup more easily.

This method is also effective for other soups.

6. If you want to save trouble, you can put it in an electric purple clay pot and simmer it regularly. If you put it in an ordinary pressure cooker,

the bone soup pressed out is not milky white, but clear.

7. Although the bought beef bones or sheep bones are shaved cleanly, the soup will not have much influence.

If a little beef is added, the taste will be more delicious.

8. The beef bone soup is oily. Before drinking, remove the grease and foam floating on it with a spoon and add a little salt.