How to Make Beef Bone Soup

Boil the beef offal bones (600 grams) and rib bones (1000 grams) in cold water for about 1 hour, then remove them.Place the beef tripe bones and large beef bone pieces into a large pot. Add pieces of ginger, garlic cloves, and enough water to cover.Boil with strong heat until boiling, then switch to medium heat and simmer until the water is reduced by half, skimming off any floating oil and foam occasionally. When the broth turns milky white, add the beef rib bones and continue cooking on low heat for 3 hours, skimming off any floating oil and foam from time to time.

Cook until the meat is tender, remove the rib bones, scrape off the meat, and cut it into thin slices.Continue simmering the bones until the broth becomes thick and creamy white. Place the sliced meat in a bowl, pour over the hot rich broth, garnish with scallions and sesame seeds, season with salt and black pepper. Add a few drops of vinegar during cooking to speed up the dissolution of calcium from the bones and reduce cooking time.

If the water is very cloudy after the first boil, discard it and add fresh water, bringing it to a boil until the water clears.Energy: 588.14 kcal; Vitamin B6: 0.02 mg; Protein: 112.93 g; Fat: 6.65 g; Carbohydrates: 19.77 g; Folic acid: 5.38 μg; Dietary fiber: 1.28 g; Cholesterol: 315 mg; Vitamin A: 25.15 μg; Vitamin B1 (Thiamine): 0.28 mg; Vitamin B2 (Riboflavin): 0.78 mg; Nicotinic acid: 36.44 mg; Vitamin C: 1.55 mg; Vitamin E: 6.02 mg; Calcium: 64.29 mg; Phosphorus: 1252.04 mg; Potassium: 793.98 mg; Sodium: 4313.09 mg; Iodine: 0.16 μg; Magnesium: 166.76 mg; Iron: 23.34 mg; Zinc: 35.02 mg; Selenium: 14.65 μg; Copper: 0.68 mg; Manganese: 0.5 mg. Garlic and enough water;

Boil with high heat, then simmer until the water is reduced to half, skimming off any floating oils and foam with a spoon from time to time;

When the broth turns milky white, add;Rib roasts bones, continue simmering for 3 hours, skimming off any floating oils and foam from time to time;

After the meat is cooked, remove the bones, scrape off the meat from the bone, and cut it into thin slices;

Continue simmering the bones until the broth becomes a thick milky white color;Broth;

Pour the thin slices of meat into a bowl, pour in the hot, rich broth, add chopped spring onions and sesame seeds;Season with salt and black pepper; During cooking, add a few drops of vinegar to accelerate the dissolution of calcium from the bones and shorten the cooking time;If after boiling once the water is very cloudy, discard the water and replace it with fresh water until the broth clears up after boiling; Energy 588.14 kcal, Vitamin B6 0.02 mg,Protein 112.93 g, Fat 6.65 g, Carbohydrates 19.77 g, Folate 5.38 μg, Dietary Fiber 1.28 g, Cholesterol 315 mg, Vitamin A 25.15 μg, Riboflavin 0.78 mg, Niacin 36.44 mg, Vitamin C 1.55 mg, Vitamin E 6.02 mg, Calcium 64.29 mg, Phosphorus 1252.04 mg, Potassium 793.98 mg, Sodium 4313.09 mg, Iodine 0.16 μg,

Magnesium 166.76 mg, Iron 23.34 mg, Zinc 35.02 mg, Selenium 14.65 μg, Copper 0.68 mg, Manganese 0.5 mg;If the water is very murky after the first boil, discard it and add fresh water to boil until clear.Protein 112.93 grams, Fat 6.65 grams, Carbohydrates 19.77 grams,Molybdenum 0.16 micrograms, Calcium 64.29 milligrams, Phosphorus 1252.04 milligrams, Potassium 793.98 milligrams, Sodium 4313.09 milligrams,