How to make small pieces of beef rotten when stewing is a problem that many people often encounter. In fact, the key to beef stew lies in time and temperature.

First, choose the parts with good meat quality, such as tenderloin and brisket. These parts are rich in fascia and collagen, which is conducive to cooking delicious and crisp beef.

Secondly, blanching the beef with boiling water can remove the floating foam and impurities on the surface of the beef. Then, put the cooked beef into the pot, add appropriate amount of water, add some ginger slices and onion segments, and turn to low heat after boiling.

The stewing time varies according to the size and position of the meat. Under normal circumstances, small pieces of beef can be rotten in 20-30 minutes. However, it is best to observe the amount of water and heat from time to time to avoid the water drying out or the taste being too soft after stewing for too long.

When stewing beef, it is best not to cook it with high fire, but to gradually cook the meat with low fire until it is rotten. If there is a pressure cooker, it will be faster to cook beef in the pressure cooker, but you must add the right amount of water.

How to stew beef tendon is delicious? Beef tenderloin is a kind of delicious food full of chewiness, but many people can't control its cooking method. Below, let's share the experience of making beef tendon.

Take a large piece of beef tendon, rinse it with running water first, add ginger slices, onion ginger and a small amount of cooking wine and blanch it. Then, cut the cooked beef tendon into small pieces of about one inch for later use.

Put the prepared beef tenderloin into a saucepan, add a proper amount of water, add seasonings such as salt, pepper, star anise and fragrant leaves, and then add a proper amount of soy sauce, soy sauce, sugar and cooking wine. After stirring evenly, simmer for 2-3 hours. If it is an electric pressure cooker, it only needs to be stewed for 30-40 minutes.

However, there is a little trick, that is, it is best to put it in the refrigerator for one night after stewing, so that the beef tendon will be more delicious and delicate. When stewing beef tenderloin, the heat should be moderate. Too fast will lead to rotten tendons and old meat, too slow will lead to excellent taste, so you need to pay more attention.

In short, before cooking beef or beef tenderloin, you must choose the right part, master the heat and time, so as to make exquisite and delicious food.