(1) to use hot water, do not add cold water. Hot water can make the surface protein of beef quickly solidified, to prevent the meat of amino acids outside the leaching, to maintain the meat flavor delicious;
(2) after the boil of the strong fire, uncover the pot stewed for 20 minutes to get rid of the odor, and then cover the lid, switch to micro-fire small open, so that the soup on the surface of the floating oil to maintain the temperature, to play the role of the stew;
(3) the boiling process, the salt should be put late, the water should be added to the full at a time, if you find that the water is less, should add boiled water;
(3) boil process, salt to put late, water to add enough, if found less water If you find less water, you should add boiling water;
(4) the day before the stew, use mustard to smear on the surface of the meat, and before the stew, wash it off with cold water, so that not only cook faster, but also tender meat;
(5) a little tea wrapped in gauze, put into the pot and stew with the beef, the meat cooks faster, and the taste is fragrant;
(6) add some wine or vinegar (1 kilogram of beef to put 2-3 tablespoons of wine or 1-2 tablespoons of vinegar) stew beef, can also make the meat soft and rotten;
(7) in the meat pot put a few hawthorn or a few slices of radish, not only cooked quickly, but also remove the smell.