Boiling beef requires cloves, cinnamon, sweet licorice, pepper, aniseed, fennel and so on.

How to identify beef:

1, see if there are any red spots on the skin. Those without red spots are good meat and those with red spots are bad meat; Look at the muscles, the fresh meat is shiny, the red is even, and the inferior meat is slightly black;

Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.

2. First, feel flexible. Fresh meat is elastic, and the depression will recover immediately after finger pressing. The elasticity of inferior meat is poor, the depression recovery after finger pressing is slow or even impossible, and the deteriorated meat is inelastic;

Second, feel the viscosity. The surface of fresh meat is slightly dry or wet and does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. Deteriorated meat sticks to hands seriously and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and unstable.

3. Fresh meat has normal smell, while inferior meat has ammonia smell or sour taste.