1, in the process of cooking, put the salt late, add enough water at a time, and add boiling water if you find that there is little water; The day before the stew, rub mustard on the surface of the meat. Before the stew, wash it off with cold water. This will not only cook quickly, but also make the meat fresh and tender.

2. When stewing beef, add some wine or vinegar 1 kg beef and put 2 to 3 tablespoons wine or 1 to 2 tablespoons vinegar to stew beef, which can also make the meat soft and rotten.

3. When stewing beef, add a pinch of tea (wrapped in gauze bags) and cook together. The beef will be cooked soon, and the taste of the beef will not change at all. If you don't have tea at home, you can also use hawthorn instead. Both tea and hawthorn can make beef and mutton crisp and fishy.

Extended data:

Put the cut meat into the pot with cold water, bring it to a boil with strong fire, and keep the noodle soup in a slightly boiling state all the time. Cook it with medium fire until it is uncooked, and do not add a lid when cooking. Take it out and rinse it twice with hot water, drain the water, and then heat it to cook. In this way, after blanching, part of the fat will be dissolved in the water. When the meat is fished out of the water, part of the fat will remain in the water, and the fat in the meat will be reduced, thus reducing the greasy feeling caused by too much fat in the meat.

References:

Teach you a few tips for stewing meat-People's Network Food Channel-People's Network?