The invention is suitable for the technical field of beef soup formulas, and particularly relates to a beef soup decocting method which comprises the following steps: adding clear water into a pot, adding a clear soup bag, fresh ginger, bean sprouts, onions,
beef tallow, beef, pepper, rock candy and
white spirit, boiling until the beef floats, timing for 1 hour, and
fishing out the beef to obtain beef soup; wherein the clear soup bag comprises 85 parts of
pericarpium citri reticulatae, 100 parts of fructus amomi, 130 parts of
semen cassiae, 35 parts of
amomum cardamomum, 34 parts of
amomum tsao-ko, 25 parts of cinnamon, 100 parts of fennel, 33 parts of
alpinia katsumadai, 50 parts of rhizoma chuanxiong, 17 parts of star anise, 6 parts of clove, 10 parts of vanilla, 16 parts of
myrcia and 200 parts of rhizoma acori graminei. According to the beef soup boiling method provided by the invention, the fragrance of the beef soup can be increased by adding the alabast in the formula, and the fishy smell of meat can be removed and the freshness of the beef soup can be increased by adding the
amomum tsao-ko and the fructus amomi.