1, stew a pot of beef, first of all, choose meat, stew beef to eat, choose, beef ribs, brisket, and beef to the brain. Fat, thin and strong. It tastes particularly good. My family likes meat, but the fat is still unacceptable. Let's choose a cow to go to the brain and add a beef tendon to demonstrate.

2. Wash and cut the bought beef into large pieces, soak it in clear water for more than 2 hours, and change the water several times in the middle. Soak the blood of beef Although the blood in the meat will float out when stewing, most of it will solidify due to the increase of temperature, which will not only affect the taste of beef, but also affect the taste.

3, prepare seasoning, seasoning can not be too much, too much seasoning is very heavy, it will also affect the meat taste of beef. When stewing beef, add some hawthorn to taste. Hawthorn is a commonly used digestion food, especially suitable for digesting greasy meat. Hawthorn has high organic acid content, which can tenderize beef fiber, thus making it easier to stew and relieve boredom. The amount of hawthorn should not be too much. Generally, 500 grams of beef with 2-3 hawthorn is more delicious.

4. Don't drown the beef. Simmer it first and then stew it in the pot. Beef is easy to firewood. Beef should be cooked in cold water. With the increase of water temperature, the blood in beef will coagulate and precipitate.

5. When the water is slightly boiling, lick the bleeding foam with a spoon and be sure to clean it. If you wait for the water to boil for a long time, the floating foam will also solidify and drift away. If it is not cleaned, it will not only affect the taste and clarity of soup, but also affect the taste of beef. If you put hot water into the pot, the surface of beef will tighten quickly, which is not conducive to cooking blood stains and stolen goods.

6. Spices and onion ginger are fried with oil first, and then fried with bean paste, which can make the seasoning play a better role.

7. Using bean paste instead of soy sauce in the stewing process can not only improve the taste and fragrance. It is also possible that the flesh color is not black.

8. Add the original soup of cook the meat, bring to a boil, and then add hawthorn and rock sugar.

9. Pour the fried soup back into cook the meat's pot. Bring the fire to a boil, turn it down and stew for at least 2 hours according to the size of the meat. Stew until 1 hour and add salt. Continue to stew until 1 hour.

10, it is recommended to stew in a casserole, and it is best not to use a pressure cooker. Although the pressure cooker is very energy-saving and time-saving, the meat pressed out is not fragrant.

Key tip: soak in blood, don't blanch, add hawthorn, skim off the foam, add bean paste and stew slowly, casserole stew is the best.