Because there are acidic substances in hawthorn, beef or high-fiber meat can be cooked quickly. Therefore, adding hawthorn can not only enhance the taste, but also cook beef quickly, and it is convenient. use. However, adding sour residue can easily change the original taste of beef. If it is roast beef, roast beef skewers, or teppanyaki, it is best not to add hawthorn. Secondly, if it is beef stew or boiled beef, you can put one to two dried hawthorns, because dried hawthorns are less acidic and are not suitable for fruits and vegetables. The unique taste is also relatively weak, and it can also quickly break the fibers of meat. Therefore, if you are stewing beef, it is more practical to use dried hawthorn or dried fruits to speed up the cooking of the beef.