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