1, cut beef, beef stew is not rotten, may be the first step on the wrong. Cut beef, should be cut against the grain, cut off muscle fibers, so that it is easy to stew. Beef cut into large pieces, soaked in water for 2 hours, soak the blood water, and let the meat become fluffy.

2, blanching, beef cold water in a pot, boil over high heat, skim off the foam, blanching for 5 to 10 minutes, until there is no foam, then fish out the beef, so that there will be no fishy flavor, the flavor is more delicious.

3, add water, blanching can be added to the water stew, remember to heat water or boiling water, do not add cold water. Heating water beef protein will quickly solidify, will not break down into amino acids, which will ensure that the flavor of beef fresh. The amount of water should be added enough at once, and adding water again in the middle will affect the quality of the meat.

4, seasoning, salt will make the meat in the water analysis out, let the meat become old. If you add salt or soy sauce too early, the beef will not be stewed.

5, add tea, hawthorn or radish, beef stew needs 1 ~ 2 hours, you can add some ingredients to play "accelerate" role, such as tea, hawthorn, radish. Prepare a spoonful of tea, with a bag, put into the beef stew together, can make the beef quickly stewed, and beef has a tea flavor, to fishy aroma. Hawthorn, radish can not only make the beef faster stewed, but also to remove oil and grease, very good.