Warm-up Calcium · Beef Bone Carrot Soup

Name: Warm-up Calcium · Beef Bone Carrot Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: About 800g Beef bone; About 4 times the amount of beef bone Plain Water; 1 White radish (CUHK); 1g White peppercorns (now ground); About 20g Cooking Wine; 1～2 Green onion knot; 2 large pieces (about 30g) Ginger (use twice); Some salt

by I'll be fat and play

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The cattle on our side are basically scalpers raised by the farm, and the taste is relatively pure and fragrant. The price is relatively affordable. Beef bones are basically 15 yuan a catty. It's really much cheaper than the second brother!

Ingredients

About 800g Beef Bone
About 4 times the amount of beef bone Plain Water
1 White Radish (cuhk)
1g White Peppercorns (now Ground)
About 20g Cooking Wine

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1～2 Green Onion Knot
2 large pieces (about 30g) Ginger (use Twice)
Some Salt

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Warm-up Calcium · Beef Bone Carrot Soup

1. Prepare the ingredients you need, peel and cut the white radish into hob pieces

2. Soak the bones in clean water one hour in advance to remove blood and excess oil from the bones.

3. Add appropriate amount of water to the pot, put the beef bones in a pot under cold water, add ginger, green onion knots, and cooking wine

4. Bring to a boil on medium-high heat, and cook for 5 minutes, skimming the foam halfway through

5. Wash the good beef bones with clean water several times until the water is no longer turbid.

6. Add beef bones, pepper, ginger, and beef bones about 4 times the amount of water in the pot. Add as much water as possible at a time. Cook on high heat for 30 minutes and "turn" to low heat for 1.5 hours (add white radish and continue cooking for about 1 hour)

7. If the soup overflows in the pot, just make a small slit in the lid.

8. Add the white radish and a little salt for about an hour, boil on high heat and turn to low heat for half an hour, until the radish is ripe, and finally seasoning.