1. Choose fat and thin beef with more tendons or white fascia. This kind of beef is more tender and tender after stewing, and it is not easy to send firewood. If the beef is not selected correctly, it can be soaked in clear water for at least 30 minutes to 1 hour, so that part of the blood in the meat can be soaked.

2. When stewing beef, you should add enough water, preferably at one time. If you need to add water, you should also add hot water or warm water to avoid adding cold water. If you don't add enough water, try adding some broth or chicken soup to increase the taste and humidity.

3. In the process of making, it should be simmered slowly with medium and small fire, rather than boiled quickly with large fire. Slow stewing can fully release the water and nutrients in the meat, making the braised beef more tender and juicy.

4. In the process of marinating, you can try to use some marinated oil to keep the wettability of marinated beef. If the bittern oil is insufficient, some bittern oil in bittern can be added, or some ingredients with high oil content, such as pork belly and pig's trotters, can be added in the marinating process.

5. After marinating, marinated beef can be soaked in the soup for a period of time, so that the moisture and taste in the soup can fully enter the beef, which can increase the taste and flavor of marinated beef.

6. If the braised beef feels dry, you can try to heat it back to the pot, but don't cook it for too long to avoid the beef hardening. Some seasonings, such as minced garlic, Jiang Mo, soy sauce, etc., can be added in the heating process to increase the taste and humidity.

In addition to the above remedies, there are some skills to make braised beef that can help you make braised beef with a better sense of export:

1. When choosing beef, you should choose the fat and thin parts with tendons or white fascia. This kind of beef is more tender and tender after stewing, and it is not easy to send firewood.

2. Before stewing beef, the beef should be cut into pieces and soaked in clear water for at least 30 minutes to 1 hour, so that part of the blood in the meat can be soaked.

When stewing beef, you should add enough water or broth, preferably at one time. If you need to add water or broth, you should also add hot water or warm water.

4. In the process of making, it should be stewed slowly with medium and small fire, not cooked quickly with big fire. Slow stewing can fully release the water and nutrients in the meat, making the braised beef more tender and juicy.

5. In the process of marinating, you can try to use some marinated oil to keep the wettability of marinated beef. If the bittern oil is insufficient, some bittern oil in bittern can be added, or some ingredients with high oil content can be added in the marinating process.

6. After marinating, marinated beef can be soaked in the soup for a period of time so that the moisture and taste in the soup can fully enter the beef, which can make the marinated beef more tender and juicy.

7. If the braised beef feels dry, you can try to heat it back to the pot, but don't cook it for too long to avoid the beef hardening. During the heating process, you can add some seasonings such as minced garlic, Jiang Mo and soy sauce to increase the taste and humidity.

8. If the braised beef you bought is dry and feels very firewood, you can soak it in warm water for at least 30 minutes to 1 hour, so that the beef can absorb enough water, which can soften the fiber of the beef and make it more tender and juicy.

I hope these skills and remedies can help you make braised beef with a better sense of export!