Stew frozen beef in an ordinary pressure cooker, and simmer for half an hour after SAIC. Remember to stew beef in an ordinary pot for at least an hour. If you need to be softer, the time can be extended. If you stew beef in an ordinary pressure cooker and stew it for half an hour after SAIC, the beef will be softer and worse. In short, the time should not be too short, otherwise it will be difficult to chew. If there is no pressure cooker, you can use a casserole.

If the salt is put in early, the beef will be tight and difficult to stew unless it takes more time. The correct way is to stew the beef until it is soft, and then add salt. After adding salt, simmer for ten minutes, which is delicious, soft and delicious.

Matters needing attention in beef stew

When cutting beef, don't cut it along the grain, cut it vertically; Chopped beef can be beaten with the back of a knife to knock out the fascia and fibers inside, which makes it easier to stew beef and make it unpalatable. When stewing beef, you can wrap a pinch of black tea in gauze and stew it in a pot. Tea polyphenols in black tea can decompose crude fiber in beef and make beef stew faster.

If possible, you can choose to stew beef in a pressure cooker, which makes it easier to stew beef, tastes crisp but not firewood, and tastes more fragrant.