The most common method is to stew beef in a pressure cooker. However, pressure cooker beef stew has two disadvantages. First of all, beef stew is not as fragrant as slow stew. Second, you can't stew meat with side dishes. After the beef is stewed, add the side dishes and stew it together. The stewed taste is not so mellow. There are still many people's methods that blanch beef first and then stew it. The worst thing about this is that it will lose a lot of nutrients and beef is not easy to stew. These commonly used methods all have some shortcomings. There is a particularly simple way to stew soft and rotten beef. Mastering the nature of beef, it is easy to solve the problem of soft stew.

As the saying goes, beef and chicken are cut vertically. Be careful when cutting beef. When cutting beef, cut it into pieces against the beef fiber. After each step is done, you can naturally stew the soft and rotten beef. After the beef stew is cut, just soak the bleeding water in warm water without blanching. Stir-fry the beef pieces directly in the pot, add the favorite seasoning and stew with boiling water. After adding the boiling water, add another spoonful of "it" to make the beef soft and rotten. It is white sugar, which has strong permeability and can penetrate into beef fiber, especially effectively softening beef fiber. Therefore, stew can be soft and rotten without the help of external forces such as pressure cooker. Another thing to note is that the salt is added before the pot. Salt will make beef lose water quickly, so beef with salt first can't be stewed soft. Try this method next time you stew beef.