Use hot water, not cold water.

Hot water can quickly coagulate the protein on the surface of the beef, prevent the amino acids in the meat from leaching out, and keep the meat delicious; after boiling over high heat, uncover the pot and simmer for 20 minutes to remove the odor, then cover and switch to low heat to achieve the effect of simmering.

effect.

During the cooking process, salt should be added late and water should be added all at once.

If you find that there is less water, add boiling water.

Wrap some tea leaves in gauze, put them into the pot and stew them with the beef. The meat will cook quickly and taste fragrant.

Add some wine or vinegar.

Adding 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to 1 kilogram of beef to stew the beef can also make the meat tender.