The tips for stewing beef brisket that easily become rotten are as follows: If you want beef to be stewed tenderly, you need to master two points. The first point is to add a few hawthorn slices, which can tenderize the fiber of the beef and allow it to be stewing quickly, and it can also

It plays a role in relieving greasiness; the second point is to remember not to add salt directly to avoid coagulating the protein of the beef, making it difficult to stew.

When beef is blanched in cold water, there will be good blood foam. Remember to skim it off, so that the beef processed in this way will be cleaner and more hygienic, and you can eat it with confidence.

Ingredients for stewed beef brisket: 500 grams of beef brisket, 2 tomatoes, half a carrot, 1 potato, 1 piece of ginger, 2 star anise, half an onion, a few black peppercorns, 4 bay leaves, 1 spoon of dark soy sauce, raw

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1. Cut the beef brisket into small pieces, soak in water for 20 minutes, put cold water into a pot, add ginger slices, blanch in water, rinse and set aside.

2. Cut the carrots and potatoes into pieces, cut the onions into small pieces, and dice the tomatoes. Add oil to the wok, add the spices and a small handful of rock sugar, stir-fry over low heat until the rock sugar melts, and stir out the aroma of the spices.

3. Add the tomatoes and stir-fry. Add the ginger slices, garlic and onions into the pot, mix and stir-fry. After the juice in the tomatoes is forced out, add the blanched beef brisket.

4. Stir-fry until it turns color, add light soy sauce and dark soy sauce, pour enough hot water, add a few hawthorn slices, and start to simmer. After simmering on high heat, turn to low heat and simmer for 1 hour.

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5. Add the carrots and potatoes, add some salt, and continue to simmer for half an hour until the ingredients are cooked, then you can take it out of the pot.