What are the methods of making authentic beef bone soup?

Speaking of authentic beef bone soup, it must be paired with radish, because the sweetness of radish can easily penetrate into the soup and neutralize the fat in the beef bones, and it can also absorb the essence of the bone soup, making the simple radish taste extraordinary. The method of making authentic beef bone soup is also relatively simple.

Radish and Beef Bone Soup

Material

Fresh beef ribs, white radish, ginger slices, salt

practice

1. Put beef ribs into cold water pot, add ginger slices and boil over high heat

2. After boiling, continue cooking for a few minutes to remove the blood. (The blood must be removed to avoid affecting the taste and color of the soup. Use chopsticks to poke the soup. If no blood comes out, it is ready.)

3. Wash the blanched beef ribs with warm water, put them back into the pot, add ginger slices and enough water, bring to a boil, then simmer on low heat for about 3 hours. (Warm water washing will not make the beef taste tough. Add enough water at once. Adding water in the middle will affect the taste of the soup.)

4. Peel the white radish and cut into dice

5. Stew the beef ribs until they are soft and the soup is rich and fragrant

6. Pour in the radish, add a little salt to taste, and simmer over low heat until the radish is soft.

Carrot and Beef Bone Soup

Material

Ingredients: 500g beef bones, half an onion, 2 carrots

Ingredients: ginger, salt to taste

practice

1. Cut the ginger into three small pieces, cut the onion into round slices, and cut the carrots with a rolling knife (the onions and carrots can be cut into the shapes you like)

2. Boil the beef bones in water to remove the fishy smell. Add a few slices of ginger when removing the fishy smell, the effect will be better.

3. You can use an earthenware pot to boil the soup, or you can use the clay pots available on the market to cook the soup.

4. Wash the beef bones, add water, ginger and onion, boil over high heat, foam will form, skim off the foam and turn to low heat.

5. Throw the carrots in and cook for 1.5 to 2 hours.

6. When the carrots can be pierced with chopsticks but are not too mushy, they can be served.