Use cold water when ironing beef. If boiled water is used directly, the beef will become very hard and will be firewood, which will affect the taste. Only by blanching with cold water and letting the water temperature rise slowly will the beef be tender.

Generally speaking, vegetables use boiled water and meat uses cold water. When blanching, the amount of water in the pot should not be too much, and the food should be submerged. In the process of heating gradually, it is necessary to turn the beef so that the beef is heated evenly and blanched.

If the beef is scalded directly with boiling water, it will not only shrink the beef, but also make the beef not soft and tender at all, and there is no way to remove the blood stain from the beef. Boiling in cold water will make stewed beef particularly soft and rotten, and the blood of beef can be removed, making it more comfortable to eat.

Be careful not to cover it during blanching. If you cover it and blanch it, the fishy smell in the beef can't be emitted, so there is no blanching effect. After the beef is blanched, it should be soaked in hot water for cleaning. Washing with hot water can keep the meat fresh all the time. Be careful not to wash with cold water, because cold water will make the meat tight, and the stewed beef will not be cooked easily in the end.