Wash onions, celery, carrots, and green onions
Wash the beef leg bones and add water to boil
Carefully remove the froth and pour all the vegetables
Add the fragrant leaves, thyme, rosemary and garlic to the soup.
Pour white wine and pepper
Cover the lid
Cook for 4 hours while keeping the small fire in a slightly boiling state
Remove all the ingredients from the soup
Put a piece of oil filter paper on the colander, filter the soup, and filter out the oil and impurities.
Packed in a crisper, cooled and placed in the refrigerator for freezer or frozen (can be stored for 3 days in cold storage and 1 month in frozen)