2, beef ribs and scallops blanched in cold water, add ginger, white wine to deodorize. Blanch over high heat and then fish out and clean. The purpose of this step is to blanch bleeding water, reduce the fishy flavor.

3, add 50 pounds of water in the soup bucket, and then add beef ribs, beef fan bones, ginger, Chenpi, Angelica dahurica, high heat to boil, skim the surface of the soup floating powder, and then turn to small fire, fire should be controlled in the smallest, the soup was like open non-open state, simmering for 3 hours. (Note: the fire must be controlled, small fire out of the clear soup, large fire out of the soup, control the fire is one of the keys to simmering clear soup).

4, radish, apple peeled and cut into large pieces, and then half an hour in advance to add to the soup, these two ingredients can be simmered for half an hour, too long will become rotten.

5, three hours after the beef bone soup becomes clear soup bright, fresh, and finally add a little salt seasoning can be.