Use hot water instead of cold water when stewing ox head meat, because hot water can quickly solidify protein on the surface of beef, prevent the loss of amino acids in the meat and keep the meat delicious. After boiling, open the lid and stew for 20 minutes to remove the odor, then cover it and float the oil at a certain temperature on the noodle soup with a small fire to play the role of stewing. In the process of cooking, put salt in the later stage and add enough water at a time. If you find too little water, add boiling water.

The day before the stew, rub mustard on the surface of the meat and wash it off with cold water before the stew, which will not only cook quickly, but also make the meat tender.

Wrap a small amount of tea with gauze and put it in the furnace to stew with cow head meat. This meat not only cooks quickly, but also tastes delicious.

Adding some wine or vinegar (according to the ratio of 1 kg beef plus 2 ~ 3 tablespoons wine or 1 ~ 2 tablespoons vinegar) can make the cow head meat softer and more tender.

If you want to fry beef tender and elastic, you should pay attention to the selection of materials, cutting and frying. Before frying in a restaurant, you basically use raw flour or egg white to catch it-just add a little protein to the beef and let it stand for about 10 minutes to make it tender. Fried beef with beer is better than tender meat powder. Lean meat and tender meat should be selected, such as tenderloin, loin, brain, trident, young cover and wave meat. If you buy old beef, you must saute it. When cutting beef, cut it against the meat grain and cut it as thin as possible. Then before frying, use a little salt \ vinegar \ old wine (beef belongs to red meat, so it should be soaked in old wine), ginger juice, egg white and starch, stir well and soak for about ten minutes. Remember, you must put more oil in the fried beef to make it smooth and tender. Marinate beef with soy sauce and mix well with starch or egg white; If you have time, you can add some oil to marinate the meat for 1-2 hours, so that the oil can penetrate into the meat. When frying in an oil pan, the oil in the meat will destroy the crude fiber of the meat because of expansion, so that the meat will be fresh and tender; When frying beef, it should be oily, hot and thick. Stir-fry the beef for medium, not too long, so as not to be too old.