first
Soak the tubular bone with salt water and vinegar for about 2 hours to clean and reduce the fishy smell. Then take the bones to wash and then put in a pot of boiling water with ginger and 1 tablespoon of salt and boil for about 10 minutes then take out, cover with cold water. This way will completely eliminate the smell of beef, making the broth more delicious without being fishy. Beef, humpback soaked in salt water and vinegar for about 15-20 minutes and then boiled with cinnamon wine, ginger and purple onion. Season with 1 tablespoon of sugar, one tablespoon of seasoning seeds, ½ teaspoon of salt. Should season from the beginning so the beef can be absorbed with spices, so that the beef noodle soup will be more attractive. After boiling for more than 2 hours, when the meat is tender, take it out and soak it in cold water. Humpback beef, sliced beef corn to eat.
then
Tunnel the bone tube for more than 10 hours with 5 liters of water to form the bones, the longer the stew, the more delicious and richer the broth will be. Then pour cold water into the cooking level you want more or less. However, the amount of cold water added will determine whether the broth is more or less sharp.
finally
Onions are half peeled, washed and sliced, soaked in cold water to make them crispy, white, less concentrated. Put the rest of the onion with ginger, and leave the shell on the stove to cook (try not to let onions, ginger, and sausage burn too much). Then peel and put ginger, saffron, onions in a clean white cloth bag and put in a pot of broth, stew for 4 hours to let the fresh water from the ingredients secreted. Anise, cinnamon, cilantro seeds, cloves, and peanut worms are indispensable ingredients when cooking beef noodle soup Put anise, cinnamon, cardamom, cilantro seeds, cloves, and pepper in a roasting pan for aroma. Note that not roasting too yellow will darken the color of the broth. Then, soak with boiling water for about 30 minutes to an hour to reduce the blackness and smell, helping the broth to have a gentle, not too strong, unpleasant scent. Then take it out, put it all in a cloth bag and put in the pot of bone broth. After 1 hour of stewing onions, ginger, and peanut worms and anise, cinnamon, coriander seeds, and cloves, both bags were taken out with the tubular bone. For the broth, spices: 60grams of alum sugar, 4 tablespoons of salt, 5 tablespoons of seasoning seeds, 5 tablespoons of MSG. Seasoning to taste more and less seasoning to taste.
