Ingredients
Beef ribs and meat 500 g (about 1 lb), beef head 2000 g (about 4.4 lbs), 1 beef foot, 1 beef knee bone, and 1 beef backbone.
Seasonings
4 green onions, 1 head of garlic, 1 piece of ginger, and salt, water, chili flakes, and ground black pepper to taste.
1. Cut the cow head, cow feet, ribcage bones, and kneecap bones into chunks, soak them in cold water for about 1 hour, then remove; wash the beef ribs and meat intended for the broth whole, then drain.
2. Place a large pot with enough water, add the beef head, beef feet, rib bones, and kneecap bones. Once it comes to a boil, reduce the heat to low, skim off the oil and foam from the surface. While simmering, cut the scallions, ginger, and garlic into large chunks and add them to the pot.
3. When the meat is half-cooked, add the whole beef ribs and meat, cook until tender, then remove; let the broth cool and skim off the fat; scrape the meat from the bones and cut into small pieces, remove the rib meat and slice thinly.
4. Place the sliced meat in a large bowl, heat the soup until hot and pour it over the meat, then top with chopped scallions, salt, ground pepper, and chili flakes to serve.