Beef bones should be blanched first, blanching ginger and cooking wine to deodorize, stew soup under the spices and white vinegar to deodorize.

The practice of radish and beef bone soup:

Ingredients: beef ribs, beef bones, ginger, wine, scallion, green onions, scallions, sesame leaves, star anise, cinnamon, grass fruits, peppercorns, white radish, cumin, white vinegar, salt

1, beef ribs, beef bones, clean, put ginger and wine in the pot to pour the water and the bones and boiled, and then out of the rinsed with cold water, drained water.

2, ready ginger, scallion segment, scallion knot, fragrant leaves, anise, cinnamon, grass jelly, pepper.

3, white radish with water to wash clean peeled, and then cut the hobnail block standby.

3, the pot put some oil, and then under the ginger, scallion section, onion knot, cinnamon, star anise, sesame leaves, pepper, grass fruits fried incense. Put the fried spices into the soup bag, add a handful of cumin, tie the mouth.

4, the steak in cold water, beef bones in the pot to fry.

6, and then put the steak, beef bones into the soup pot, put the spice packet into it, add cold water, not over the beef bones, soup should be a one-time addition of enough water, do not add water in the middle of the water, add a drop or two of white vinegar to go fishy.

7, large fire boil, then small fire slowly boil 2 hours. Pour in the white radish, and then boil for 30 minutes, add a little salt before starting the pot, it is boiled.