When cooking braised beef, it is best to choose beef brisket and beef tendon. Beef tendon is delicious. Braised beef is braised beef. Tendons are the front and rear legs of cattle. The front leg meat is called the anterior tendon, and the rear leg meat is called the posterior tendon. The muscles are all the same flower shape. The meat is red, with tendons inside and red and white.

Cooking skills of braised beef

1, put a small amount of vinegar when stewing meat, it will make the meat crisp and rotten, and it will not be sour with only half a spoon, and it will also save stewing time.

2, beef should choose fresh burdock or beef tendon, try not to be too fat.

It is best to add enough water at one time when stewing. Do not add water in the middle. If water is added, heat the water.

4. Braised pork usually needs sugar. If you have a diabetic at home, you can use braised soy sauce to color it, and add a proper amount of aspartame (also called aspartame) when cooking.

5, beef should be soaked in water before cooking, boiled in cold water, so that the blood of beef can be removed, beef is not smelly, and the color is not black. When stewing beef, the water should be heated, and the amount of water should be added at one time. If there is not enough water when stewing, boil water instead of cold water. Stew beef with low fire for a long time, so that the beef is soft, rotten and tasteless.