1) brisket soaking, buy back the brisket with clean water, soak in cold water, the middle of the water twice, soak for at least two hours, to remove excess blood, soaking can also make brisket cooked meat more tender.

2) the whole cold water pot blanching, soaked brisket clean, squeeze out the water, the whole fast cold water pot blanching, with the water temperature slowly rising, the brisket in the blood and impurities forced out, the whole piece of blanching, the flavor will not be lost, the meat is also more tender

3) blanching hot water cleaning, after blanching brisket, be sure to use hot water to wash clean repeatedly, so as to keep the brisket soft and tender! If you use cold water to wash, brisket meets cold water, the meat is tightened not easy to cook poor taste.

4) Cook the whole thing until it's 6 minutes old and then cut it into pieces, adding enough water at once. The whole piece of cooking to 6 minutes cooked and then change the knife, pre-cooked in advance, easy to grasp the time and the amount of water, precise control, stewing, the amount of water to give enough at once, not in the middle of adding water.