Calf bone cold water for 1 hour. Change water two or three times in the middle.
Pour the beef bone into cold water and add ginger. Boil together and cook for 5-8 minutes. Look at the size and amount of bone. Time to fish out. Rinse the blood with cold water.
Put enough water in the casserole, put the beef bones in, add a little bit of vinegar, boil over the fire, turn off the small fire, stew for 2-3 hours, find the floating foam and use the spoon
Wait until the meat becomes soft and the soup becomes slightly white, turn off the heat and clip out the beef bone pot and add some oil to the beef bone. Add the white sugar and the oyster sauce. Stir fry the stewed bone soup and pour into the small casserole. Continue to simmer until stewed. If you have less soup, you will continue to add soup without water.
Finally, turn off the fire, add the parsley and the simmered enamel to decorate.
When broth is stewed with broth, it must be added with water. If the water is not enough, add water in the middle. Do not add cold buffalo bone water and superheated water. Boil the bleeding water to ensure that the back door soup is clear and free of flavour. Do not add more salt to the beef bone broth, you can leave it to the next day to make the noodle soup