Beef Soup
by Korean Chef
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Put the bovine bones and the bones of the achyranthes from the bleeding water in a large pot and put them in the water to fully immerse them in the water. Remove the foam and oil. When the soup starts to boil, remove the foam and oil at any time to remove impurities from the material.
2. Add scallions and garlic. After the soup is boiled for about 20 minutes, add the white part of the chopped green onion and garlic and simmer for a long time. Remove the beef and slice it. If you can insert the chopsticks into the beef, fish it out. Cut the removed beef into 0.3cm thickness. Screen the soup. After boiling the thick soup for a long time on a low heat, spread the cotton cloth and pour the soup to filter out the bone residue.
3. Sheng out. Put the beef knee bone and noodles in the container and pour the soup. Put on the green onions and add salt and pepper.
