Soup-stock to cooking it is very important, so called soup-stock carries a few flesh namely kind or bone is boiled make and become, the nutrient value of beef soup-stock is exceedingly for instance high, the main characteristic of beef soup is faint scent is mixed clean and wait a moment without smell of mutton, some people think flavoring is boiled more more it is better to make the soup-stock that come out taste, this kind of notion is actually incorrect, so of beef soup-stock boil what to make a method have?
The first, of beef soup-stock boil what to make a method have? Bovine bone 3 kilograms, bovine cutlet 1 kilogram, water 10 liter, ginger 200 fair grams, green 2, sha Jiang 10 fair grams, cassia bark 10 fair grams. Practice: After ironing quick-boil of bovine bone, beef abluent reserve. Enter the water of 10 liter boil inside the stockpot, put all stuff, boil with conflagration again come to roll boil once more, turn small fire keeps small boil, continuously infusion makes an appointment with 4 hours can.