Black Bean Beef Bone Casserole Soup

Black Bean Beef Bone Casserole Soup

1. 1: Prepare ingredients: ginger slices + white vinegar + five-finger peaches + astragalus + codonopsis + red dates (for pitting), black beans are soaked in water one night in advance for later use,,,

2. 1: Soak the beef bones in water for 2 hours to effectively soak the blood, add ginger slices + cooking wine to the pot and boil the boiled water to remove the floating powder, then rinse with cold water for later use.

3. 1: Add beef bones + soaked black beans + ginger slices + five-finger peaches + astragalus + codonopsis + red dates (cored) to the casserole for later use,,,

4. 1: Add enough water at one time, bring to a boil on high heat, then turn to low heat, cover with lid and simmer slowly

5. 1: The color of the soup that has been simmered for 2 hours has changed to maroon red, the soup is rich, the black beans are not easy to rot, and the black beans that have been simmered for 2 hours are already soft and rotten. Conditionally simmer for 3-5 hours, black beans The entrance will be softer and rotten, the soup will taste richer and more delicious,,,

6. 1: Soup that has been simmered for 4 hours, add appropriate amount of salt to taste and serve.