1, cattle bones are generally larger and harder, buy in the market when you ask merchants to chop into small pieces, go home and clean, fly water for five minutes, (in the water add a few slices of ginger to get rid of the tartness).

2, tomatoes, onions, potatoes cut.

3, all the ingredients into the soup pot, a few drops of vinegar (so that the bones within the calcium more easily dissolved into the soup).

Tips

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1, cattle big bone should be chopped into small pieces, exposing the bone marrow, in order to let the essence of all into the soup.

2. Beef bones are hard and difficult to chop with a kitchen knife at home, so it is best to ask the merchant to do it for you when you buy it.

3, because beef, beef bones blood stains more, directly into the soup pot to boil open to beat the foam is not easy to thoroughly, and ultimately make the soup taste fishy. So be sure to fly water in advance, clean, in order to ensure that the final into the soup flavor mellow.

4, if you want to let the cattle big bone cook milky white soup, time will be longer than pork bone soup, at least need more than three hours.

5, a few drops of vinegar in the bone broth, you can make the bones within the calcium more easily dissolved into the soup, this method is equally effective for other soups.

6, if you want to save time, you can put into the electric casserole timed slow stew, if you put into the ordinary pressure cooker, the pressure out of the bone broth is not milky, clearer.

7, the market to buy cattle bones or sheep bones, although shaved cleaner, but the soup will not have much impact, if you add a little beef, the flavor will be more fresh.

8, boiled out of the beef bone soup oil is larger, drink before using a spoon to fish out the oil floating on top and foam, adjust a little salt can be.

Nutrition