1, after adding salt: salt can accelerate the solidification of protein contained in meat and make it difficult to cook meat, so it is not advisable to add salt too early.

2, put hawthorn: put a few pieces of dried hawthorn when stewing meat to make the meat rot faster.

3, heating water: If you need to add water to the stew, you must heat the water, adding cold water will make the meat hard.

4. Stew over low heat: It is best to keep the heat at a slight boiling point. Stew the meat with a small fire, which can not only keep the temperature of the broth, but also make the aroma of the soup nonvolatile, so that the stew will be cooked quickly and the meat will become soft. If the meat is stewed with large fire, the protein contained in the meat will harden the meat because of its characteristics of promoting heat.

Second, stewed beef

1, old beef is rough and difficult to cook. You can first coat the beef with mustard, let it stand for 6-8 hours, then rinse it with cold water and you can cook it. Processed beef is not only easy to cook, but also tender. Add some wine and vinegar when cooking, and beef will be cooked more easily.

2. When stewing beef, wrap a handful of tea with gauze and put it in the pot with beef. The beef will be cooked quickly without affecting the taste of the beef.

3. If the beef is a little hard, first wash the ginger, cut it into small pieces and mash it, then put the Jiang Mo into gauze to squeeze out the ginger juice, mix the ginger juice into the cut beef, mix well to make the surface of the beef stained with the ginger juice, and then marinate it for about 1 hour, then it can be cooked. The beef cooked in this way is not only perishable, but also has no ginger flavor.

4, stew any meat, you can't put salt first, otherwise the meat will not rot.

If you stew beef, you can also add some beer, which not only tastes better, but also is easy to boil.