1. Ingredients: Two and a half pounds of fresh beef backbone, half an onion, one potato, and three tomatoes.

2. Method: Beef bones are generally larger and harder. When buying them at the market, ask the merchant to chop them into small pieces. Clean them at home and leave them in water for five minutes (add a few slices of ginger to the water). slice to remove the odor). Cut tomatoes, onions, and potatoes. Put all the ingredients into the soup pot and add a few drops of vinegar (so that the calcium in the bones can more easily dissolve into the soup).

3. Tips: The beef bones should be chopped into small pieces to expose the marrow, so that all the essence can be integrated into the soup. Beef bones are hard and difficult to chop with a kitchen knife at home. It is best to ask the merchant to do it for you when buying. Because beef and beef bones are stained with blood, it is not easy to boil them directly in a soup pot to remove the foam completely, which will eventually make the soup taste fishy. Therefore, it is necessary to pour water and clean it in advance to ensure that the final soup tastes mellow. If you want to make milky white soup from beef bones, it will take longer than pork bone soup, at least three hours. Adding a few drops of vinegar to bone broth can make it easier for the calcium in the bones to dissolve into the soup. This method is also effective for other soups. 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 that comes out will not be milky white, but clearer. Although the beef bones or mutton bones bought in the market are shaved cleanly, they will not have much impact on the soup. If you add a little beef, the taste will be more delicious. The cooked beef bone soup is very oily. Before drinking, use a spoon to remove the fat and foam floating on it and add a little salt.