1, beef stew is required to blanch. Some people think that blanching beef before stewing, will lead to beef taste firewood, in fact, this is not mastered the cause of the method, in the blanching should be used in cold water in the pot to cook, so that the beef inside the blood to cook out, blanching after the beef surface floating powder to use hot water to clean, to prevent the cold shrinkage, affect the fresh flavor.

2, the beef water squeeze out, and then put in a pot, with the sauce marinated and put a night, so that the beef stewed out inside and outside are flavored. The general use of flavorings have bean paste, cooking wine, soy sauce, with a hand grabbing people way to help taste. Do not pour away the marinade, because the marinade overnight, the juice is also incorporated into the flavor of the beef, you need to continue to use for the base flavor. The practice of stir-frying sugar color is not difficult, but pay attention to the fire, the fire is not enough, the sugar color is too shallow; the fire is too much, it is easy to be bitter.