Beef bones and pork bones can be used to make soup

Beef bones and pork bones can actually be boiled together into soup, but if you want to boil them together into soup, you must drain the blood from both ingredients and boil them in clean water for a while before putting them together. This way you can save time in boiling the soup, and the soup will not taste so fishy when you drink it, so it will taste better.

2. Pour 3000 grams of water into the pot, add the beef and beef bones, bring to a boil over high heat first, then skim off the blood foam, cook for a while, then move to low heat and cook (do not boil it too high). Beat the foam while cooking (because beef and beef bones contain a lot of blood, you need to beat the foam several times. If the foam is not beaten out in time, the soup will easily become dirty and have a fishy taste). At the same time, add salt, onions, carrots and celery into the pot and cook them together.

3. It takes about 2-3 hours to cook the soup using the above ingredients. Since beef has different textures, you can use a fork to pierce the meat at the end of cooking. If the fork goes into the meat easily, it is cooked through. If the meat is hard and difficult to pierce, and blood comes out of the fork hole after pulling it out, it needs to be cooked further. After the meat is fully cooked, filter it with a sieve or fine cloth to remove impurities and then it can be served.

Step 1: Put the bones in warm water and use a rag to clean each bone, especially the blood foam and impurities in the bone seams.

Step 2: Chop the bone into two pieces, put them into a pot (I use a casserole here), add onion and ginger, and then add cold water. It is best to add enough cold water at one time.

Step 3: Bring to a boil over high heat, skim off the foam (may need to skim 1-2 times depending on the quality of the meat), then turn to low heat and simmer slowly.

Step 4: After skimming off the foam (depending on the quality of the meat, you may need to skim 1-2 times), turn to low heat and simmer, then pour in an appropriate amount of rice wine, about 50K. [1]

Method 2

1. Crush the pork bones and fry them with lithospermum officinale for 40 minutes. Remove the residue and keep the juice to make lithospermum officinale and pork bone juice.

2. Mix the broth and comfrey pork bone juice and boil for 5 minutes. Crack the eggs one by one and put them into the pot (discard the shells). When the eggs are cooked, add soy sauce, fine salt, MSG and other seasonings.

Method 3

1. Add a little oil and chopped green onion and ginger, starting with the white part of the green onion.

2. Soak the bones in blood water, wash them, and stir-fry them in a pan.

3. Add rice wine.

4. Take a casserole, add excess bones and green onions and ginger after the water boils, and remove the blood after boiling.

5. Add ginkgo nuts and cook together.

6. Add carrots and cook until the bones are soft, then add salt to taste. [2]