Soak beef bones and ribs in cold water to drain the blood and change the water 3-4 times in the middle to drain the blood. There will be a lot of bone powder on the cross section where the bone is cut. Wash it well and soak it in water, and the better way is to let the water flow out of the faucet so that blood can continue to flow out. You can make beef bone soup or mix half and half ribs like me.

Also, only beef bone soup is served as beef bone soup, but we will add beef brisket to add the taste of beef bone soup with garnish on top. The situation is also soaked in cold water to drain the blood.

Pour water into a pot, soak the bones of beef bones and ribs, and when the water starts to boil, boil for about 5 minutes, discard the first boiling water boldly.

Rinse the beef bones thoroughly in water, set them aside, put the beef bones, ribs, and lumps in the pot again, add water to soak them, cover them with high heat, and boil them. Remove the foam and oil in the middle. Boil it for more than an hour, and it's good to replenish hot water as the soup decreases.

When the soup is white, put the soup aside and pour the water over a high heat until the soup is white, and boil the reduced water over a high heat again. When the broth is white, mix it with the beef bone broth. Repeat it 4-5 times. Take out the flesh when you pick the third time. If you put the beef bone broth together like this in a cool place or refrigerator, the oil hardens on the top and hardens like a rock on the bottom. Then you can remove the oil from the top.

Cut the extracted flesh in the opposite direction so that it is easy to eat, or tear it in the opposite direction.

Chop the green onions, heat up the beef bone soup gathered in a bowl, and serve it with steaming rice with meat, chopped green onions, and salt and pepper to taste. You can eat it with boiled noodles.