Home to do beef stew, usually with a pressure cooker to stew, although stewed fast, stewed rotten, the beef itself is not enough flavor, and the casserole stew will be much more fragrant. But if you don't get the hang of it, it won't cook as fast as it should.

Without the pressure cooker, how to stew beef cooked faster, rotten faster?

The first step is to soak the cut beef in cool water for an hour, which will make the meat soft.

The second step, put the beef into boiling water, skim off the foam appearing on the surface of the water, and then pour in some water to bring up the blood foam that sinks to the bottom of the pot, and then skim it off.

So several times, until there is nothing floating foam, so that the broth will be clear and fresh.

Step 3: Add the scallions, ginger, and spices, but not the soy sauce or salt. Turn the fire to a light fire, so that the soup stays slightly open. In this way, the beef cooks fast and the meat is fluffy, because the floating oil on the surface of the soup acts as a stew, while the light fire at the bottom of the pot acts as a braise.

Step 4: When the beef is stewed to 90% maturity, add salt and soy sauce.

Note

1, beef stew do not put salt and soy sauce too early, because the salt can promote protein coagulation, put early beef is not easy to rotten, but also will be the soup in the protein precipitation, affecting the taste of the soup;

2, stewed beef is best not to cover the lid of the pot dead, so that you can let the meat fishy taste by the water vapor to bring out. Stew meat pot using a thicker, energy-saving, pot lid open a little gap, slowly stewed.