1. Cut the meat into slightly larger pieces. Beef contains fresh nitrogenous substances that are soluble in water. The more they are released when the meat is stewed, the stronger the flavor of the broth will be, and the aroma of the meat will be relatively weakened. Therefore, the meat should be cut into larger pieces. Reduce the escape of fresh substances in the meat, so that the meat tastes more delicious than small pieces of meat;

2. Do not cook over high heat all the time. Because first, when the meat encounters sharp high heat, the muscle fibers become hard, and the meat is not easy to cook;

3. When stewing, it is best not to open the lid frequently. This will not only cause temperature changes, but also cause the meat to simmer. The aromatic substances in the food will evaporate with the water vapor during vigorous cooking, reducing the aroma;

4. During the stewing process, it is best to add enough water at one time and less water. It is better to let the water cover it slightly, so that the final stewed beef soup will have a more mellow taste;

5. If you really need to add water, it is best to add boiling water. Beef contains a lot of protein and fat. When it is cold, the temperature of the soup will change, the protein will solidify, and the gaps on the surface of the meat bones will shrink. Not only will it not be burned easily, but the flavor will also be reduced, so you can only add boiling water;

6. Don’t add salt too early. When stewing beef, add a little dried hawthorn slices and mature vinegar to make the meat easier to stew;

7. One of the best partners for beef is onions. Adding a little onion and cooking it together will not only remove the fishy smell of the meat, but also make the beef more delicious.