1. Bring water to a boil, add cooking wine and blanched beef bones
2. Tomato cut into small pieces
3. Slightly fry the beef bones in a small fire for a little fry
4. Move the fried beef bones into the soup pot and set aside
5. Stir-fry tomatoes in a pan with fried beef bones
6. Stir-fry until the tomatoes are soft and rotten
7. add water
8. Pour the tomato soup into a pot with beef bones, add ginger and green onions, turn on high heat, boil, turn to low heat and simmer for 3 hours
9. Beef bone soup has a lot of oil, so after the stewed soup has cooled, put it in the refrigerator overnight. The surface oil is completely frozen into blocks and can be easily removed.
10. Remove the slick oil on the surface, I didn’t throw it away, just keep it, you can use a little bit for cooking
11. The soup with the slick oil removed is like this, it's like a solidified jelly
12. The fire is boiling
13. Have soup! Sweet and not greasy
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