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What to do with the heavy flavor of beef bone soup
,Pepper 2g

Stewed Beef Bone Soup:

1. Beef bones (600g), ribs and beef bones (1000g), soaked in cool water for about 1 hour and then fished out;

2. And then put into boiling water to completely blanch off the blood;

3. Beef bones and beef bones put into a large pot, put onion, ginger, garlic and enough water;

4. Bring to a boil over medium heat, then turn to medium heat and simmer until half of the water is left in the pot, using a spoon to fish out the grease and foam floating on top at any time;

5. When the soup boils to a milky white color, put in the beef spare ribs, and simmer for 3 hours over medium heat, using a spoon to fish out the grease and foam floating on top at any time;

6. Boil the meat until it is rotten, then fish out the spare ribs, scrape the meat from the bones, and slice it into thin meat slices;

7. Bones continue to simmer until the soup becomes a thick, creamy broth;

8. Put the thin slices of meat in a bowl, pour over the hot broth, sprinkle with chopped green onion and sesame seeds, and season with salt and pepper to taste.

Tips for making stewed beef bone soup:

1. A few drops of balsamic vinegar while cooking can speed up the dissolution of calcium in the bones and shorten the cooking time;

2. If the water is very cloudy after the first time you add water to cook it, pour off the water and add more water to cook it until the water is clear when it boils.