Beef stew, you should use cold water in the pot rather than directly into the boiling water blanching, because this will ensure that its soft and tenderness, but also be able to force the blood, but also remove the meat itself fishy flavor, but also will not affect the taste of the kneading, if you directly use the hot water will lead to beef tightening, resulting in how long the stew is not rotten paste very firewood situation. Beef most taboo cold and hot, must be a breath of fresh air, cold water blanching should be immediately after the beef into the cold water pot, so that the meat and water together with the slow heating, so that out of the meat is more tender and easy to chew.

Beef stew is a simple home-cooked dish made with beef ribs as the main ingredient and soy sauce; salt; scallions; sweet noodle sauce; garlic; ginger; peppercorns; dashi; cloves, cinnamon, cardamom, nutmeg, cinnamon, and Angelica dahurica as the secondary ingredients.

Suitable for people who are weak and recovering from illness. This dish is characterized by a bright red color, soft and tender. But high cholesterol patients avoid eating.

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