Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious; After the fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover the lid and switch to a low fire to play the role of stewing.

In the process of cooking, put salt in the later stage and add enough water at a time. If you find that there is little water, you should add boiling water.

Wrap a little tea in gauze and stew it with beef in a pot. Meat is cooked quickly and tastes delicious.

Add some wine or vinegar. 1 kg beef is stewed with 2 to 3 tablespoons wine or 1 2 tablespoons vinegar, which can also make the meat soft and rotten.

Put a few hawthorn or radish in the meat pot, which can be cooked quickly and remove the odor.

Practice of spiced beef

Ingredients: beef ham 1 kg, soy sauce15g, soy sauce 50g, yellow rice wine 20g, refined salt10g, fennel15g, onion 20g, cinnamon10g, ginger 20g, star anise 5g.

Features: golden red, fragrant and delicious, salty and spicy.

Production method:

1. Wash beef, remove fascia, cut into pieces with a length of 9 cm and a thickness of 5 mm, put them in a boiling water pot, remove blood foam and take them out. Wash, remove and control water in a cold water basin.

2. Heat a wok, add sesame oil, add white sugar after heating, stir-fry until it is brown, add yellow wine, add beef soup, pepper segments, soy sauce, onion and ginger pieces, salt, monosodium glutamate, five spices (fennel, cinnamon and aniseed are wrapped in gauze), white sugar and beef slices, boil over high fire and stew over low fire.