1. 500 grams of beef breast, 200 grams of beef bones, 50 grams of onions, 50 grams of carrots, 25 grams of celery, and appropriate amount of salt.

2. Wash the beef with water and cut it into 3 pieces with a knife; break the beef stick bones with a machete and wash them with water; remove the roots of celery and wash them; remove the skins of carrots and onions and wash them. Open both sides, then put it on the stove and bake it until it turns dark yellow (to improve the flavor and preserve the color);

3. Put 3000 grams of water into the pot, and put the beef and beef bones at the same time. Bring to a boil over a high fire, then skim off the blood foam, simmer for a while, then move to a low heat and cook (do not turn it over high). Beat off the foam while cooking (because beef and beef bones are stained with blood, you need to beat the foam many times. If you don't beat the foam in time, the soup will easily become dirty and smell fishy). At the same time, put the salt, onions, carrots, and celery into the pot and cook together;

4. It takes about 2-3 hours to cook the soup with the above ingredients. Since the texture of beef can be old or tender, you can use a fork to pierce the meat when it is cooked to the end. If the fork lightly penetrates the meat, it is cooked. If the meat is hard and it takes a lot of effort to insert it, blood will appear from the fork hole after you pull it out. It still needs to be cooked again. When the meat is completely cooked, it needs to be filtered through a filter or fine cloth to remove impurities before serving.