1. For vegetable processing steps, carrots and celery can be washed without peeling them, then cut into pieces and drain the water.
2. Cut the leeks lengthwise but stop after cutting to the center. This way you can get a whole piece of leeks, then remove the green leaves and roots, wash the roots against the faucet, wash the soil and dry the water. Cut into sections for later use.
3. Wash the onion, peel off the skin, wash and cut the head and tail, and set aside.
4. In this step, if you have an oven at home, you can use the oven. Preheat the oven to 200 degrees. Put the veal bones into the tray and bake them until the whole caramel color or dark brown is displayed, but there is no burnt effect. Use a pot of moderate thickness and size to fry the veal bones. The same goes for frying until the caramel color is reached. Then put the fried calf bones and pig's trotter into a pot high enough, and then add cold water and spices that double the weight of the beef bones, and ensure that the water can overflow the beef bones. Bring the water to a boil on high fire, remove the froth with a scoop, turn to low heat and continue to boil.
5. First, clean up the oily paper on the tray or pot where the beef bones were just roasted, pour in an appropriate amount of water to collect the taste, let the aromatic substances and gums exuded from the beef bones melt into the water and pour them into the boil. Boiling in the pot. If there are burnt traces in the pot, it needs to be filtered once with a small mesh sieve.
6. Put the vegetables except the leeks into the pot, add a small amount of oil, initially color and saute, then add the leeks, and pour it into the boiled beef broth when the color is golden and strong.
7. Pour the tomato paste into the pot, dry and burn until dark brown, add a little water to mix it into the water, and pour it into the boiled beef broth.
8. Boil the veal bone soup for at least 4-6 hours, and scoop the froth every half an hour during which time, the water will evaporate and lose to 10-50%, and the soup will be gelatinous after being filtered and cooled. The finished product should be dark brown, and the color should not be turbid, with only a small amount of oil on the surface.
9. After the soup is filtered, you can choose to put it in a clean container and cool it until there is no steam, then put it in the refrigerator to completely cool down and then put it in the freezer, so that it can be stored in a frozen state for at least six months.
Tips:1. Please use calf bones when choosing bones, calf bones will contain more glue than other old cow bones, which means less cooking time and more glue, at the same time. A small pork-free front hoof can provide extra gum to make the soup thicker and more gummous.
2. Fry the calf bones to caramel color so that the glue contained in it can be more easily extracted during the low-temperature cooking process.
3. Leeks are easier to ripen than other vegetables, so put them later, so that they will not burn easily.
4. When boiling the veal bone soup, please let the soup be between boiling and static. Generally, bubbles will appear but will not drive the vegetables inside to roll. If the water is not enough to cover the beef bones during boiling, please Add appropriate amount of water according to the remaining cooking time as appropriate.
5. Do not cover the lid, as the lid will make the soup cloudy.
6. Tomato paste is to add color and flavor.
7. The concentration percentage after boiling can be changed according to your needs. If you want to make beef curry or red wine stew, you can choose to add beef stock with a concentration of 30-50%, if you want to make black pepper In the case of juice or other sauces, one part can be concentrated to 10-15%. Simple black pepper juice is about adding a little red wine and crushed black pepper to concentrate back to 10%. This broth can enhance the fragrance of any dish.