Put beef stew into the pot with cold water. The surface of beef in hot water is tightened rapidly, which is not conducive to cooking blood stains. A very important point: stewed beef must not be blanched. If you blanch first and then stew in a pot, beef is easy to burn. After boiling, remove the lid and stew for 2 minutes to remove the odor, then cover it and use low heat to keep the oil floating on the noodle soup at a certain temperature to play the role of stewing. At the same time, in the cooking process, the salt should be put late, and the water should be added at one time. If the water is found to be too small, boiling water should be added.

2. Stew the meat with tea

The day before stewing, rub mustard on the meat surface first, and wash it off with cold water before stewing, which will not only cook quickly, but also make the meat fresh and tender. When stewing beef, some tea leaves can be wrapped in clean white cloth and cooked together, so that beef is perishable and has a special flavor.

3. add wine or vinegar

stew beef with some wine or vinegar (according to the ratio of 2 ~ 3 tablespoons of wine or 1 ~ 2 tablespoons of vinegar for 1 kg of beef). These two things can soften the meat quality. When it comes to meat that is not easy to stew, it is generally necessary to add some.

4. Add hawthorn or radish

Add some hawthorn or radish to make the beef cooked faster and remove the odor.