1. Material: beef offal, ribs, beef bones, chopped green onion, sesame, pepper, balsamic vinegar, ginger and garlic.

2. Practice: soak beef offal, ribs and beef bones in cold water for a period of time, then take them out and put them in a pot for blanching. Finally, put beef offal, beef offal onion, ginger, garlic and enough water into a large pot to boil, and then turn to medium heat to boil until half of the water is left in the pot. Remove the grease and foam floating on them with a spoon at any time, and put them in when the soup turns milky white. After cooking, remove the ribs, cut the meat on the bones into pieces, and continue to stew the bones. You can drink the soup until it is completely milky white. Sprinkle chopped green onion according to the taste, or add the soup to the sliced meat to make it more tender.

Matters needing attention in stewing beef bone soup

(1) When stewing ribs, you can add some vinegar to ensure the ribs are soft and shorten the stewing time.

(2) If the soup is not clear enough in the process of boiling again, you can pour out the first soup and replace it with new water when adding water, so as to ensure that the blood in the soup is removed.