Fragrant Beef Backbone Soup

New Zealand Beef Backbone 500g	Onion Half
Onion and ginger Appropriate amount	Cooking wine 2 tablespoons
Cutting noodles 150g	Salt Appropriate amount

How to make fragrant beef backbone soup

Step 1

500g New Zealand beef backbone, half an onion, an appropriate amount of green onion, a small piece of ginger, 2 tablespoons of cooking wine, a little salt, and a little coriander.

Step 2

Wash the beef backbone with water and set aside. Add 2500ML water to the Fissler pressure cooker and bring to a boil. Add scallions and ginger slices.

Step 3

Add the beef backbone, bring to a boil over high heat and remove the foam.

Step 4

Pour in a little rice wine to remove the fishy smell.

Step 5

Add onion, a little salt to taste, cover the pot and press.

Step 6

Adjust to level 3. A red warning line will appear soon. Turn to medium heat and simmer for 10 minutes. Then turn off the heat and lower the pressure naturally.

Step 7

If you're in a hurry and want to press down quickly, here's how to do it: Use a wet, cold rag and place it on the lid of the pressure cooker to cool it down, repeat 5-6 times.

Step 8

Pair beef bone soup with noodles or rice, and ordinary staple food will become very delicious.

Step 9

Take another pot and add a bowl of noodles.

Step 10

Use the fragrant beef backbone soup as the noodle soup, add a piece of beef backbone, and let’s go! The weather is cold, so drink more warm stew~ Cooking tips for fragrant beef backbone soup

The weather is cold, so drink some warm stew~ Especially now in autumn, when the weather turns cooler, short rib soup, beef brisket soup, and bone soup are all very suitable ingredients for making soup. A pot of warm soup every day, simple and convenient operation. The bones and meat are soft and tender, and the mouth is full of delicious flavor. And you no longer have to worry about overflowing pots, and you don’t have to wait by the stove for hours, which saves time and worry.