2, beef washed with water, cut into 3 pieces with a knife; cow bone with a machete smash, and washed with water; celery root wash; carrots and scallions removed from the skin, wash, everything two open, and then put on the stove plate, roasted into a deep yellow (for the aroma of the color);
3, put the pot into the 3000 grams of water, and at the same time put the beef and beef bones into the first in the high-flame boiling, and then put the blood froth Skimming, a few moments of cooking, that is, moved to the micro-fire cooking (do not open). While cooking, beat the foam away (because the beef and beef bones have a lot of blood stains, so it is necessary to beat the foam several times. If you do not beat the foam in time, the soup is easy to become a dirty bag, its flavor fishy). In this at the same time will be salt, scallions, carrots, celery under the pot to cook together;
4, with the amount of the above material to cook soup time takes about 2-3 hours. Due to the beef texture of the old and young, cooked to the end of the fork can be used to penetrate the meat, such as fork light into the meat, that is, cooked, such as hard meat, inserted hard, pulled out after the fork holes in the blood, still need to be cooked again, to be cooked all the meat, you need to use the Luo or fine cloth filtered through, to remove the impurities, can be on the table.