1. Wash beef with clear water and cut it into 3 pieces with a knife; The bovine bone is broken with a machete and washed with clear water; Remove the roots of celery and wash; Peel carrots and green onions, wash them, cut everything in half, and then bake them on a stove plate to make them dark yellow (enhance fragrance and protect color).
2. put 3000 grams of water in the pot, and add beef and beef bones at the same time. Boil it with high fire, then skim off the blood foam, cook for a while, and then move it to low heat (don't turn it up). Beat off the foam while cooking (because there is a lot of blood on beef and beef bones, foam it many times. If the foam is not made in time, the soup will easily turn into a dirty bag and taste fishy. At the same time, put the salt, onion, carrot and celery into the pot and cook together.
It takes about 2-3 hours to cook the above amount of soup. Because beef is tender and tender, you can insert the meat with a fork at the end of cooking. If the fork is gently inserted into the meat, it is done well. If the meat is hard, it is difficult to insert it. After the fork hole is pulled out, it will bleed and need to be cooked again. After the meat is completely cooked, it needs to be filtered with Luo or fine cloth to remove impurities, and it can be eaten.