Prepare the Broth:
- 1
Blanch the beef bones: boil with cold water for about 5 minutes, then drain. Rinse the beef bones, pour fresh cold water over them again, and let simmer for about 2 hours.
5 min2 h - 2
Roughly chop the soup greens, don't peel them, and add.
- 3
After 2 hours, sear half of the ground meat without extra fat and add to the broth.
2 h - 4
Let the broth simmer for another 30 to 60 minutes to gain even more flavor.
1 h - 5
Then strain through a sieve and set aside the clear broth. Keep the meat remaining in the sieve.
- 6
Preparation of other ingredients:
- 7
Core the bell pepper and cut into strips.
- 8
Quarter the mushrooms.
- 9
Remove the stem from the bok choy, but leave whole.
- 10
Whisk the eggs and lightly salt.
- 11
Finely chop the chili pepper.
- 12
Peel and grate the garlic and ginger.
- 13
Cut the spring onions into rings.
- 14
Prepare the mung bean sprouts.