The protein of braised beef will not be lost if salt is added at the beginning, but it will lose its proper texture.

Basic: If you add salt first when stewing beef, the fibrous tissue of the beef will shrink and the protein will solidify. In this way, the nutrients in the beef cannot be separated out, and the condiments cannot enter the fibrous tissue, resulting in the beef being neither rotten nor tasty.

The correct way to braise beef:

1. The best choice for braised beef is this kind of beef tendon meat, commonly known as beef tendon buns, which is the meat on the beef leg;

2. Divide the meat according to its tissue, cut along the fascia strip by strip, and then remove the excess fascia on top, as shown in the picture;

3. Use a fork or a sharp knife Prick the outer tendons with steel needles. This is done so that the tendons will not shrink very much and the meat will not become too small when cooked;

4. Soak in water for at least 2 hours. Let the blood and water drain out completely;

5. Star anise, pepper, fennel, clove, galangal, grass fruit, nutmeg, bay leaf, amomum villosum;

6. Put the spices in a spice bottle (it is easy to take them out of the soup after cooking) and boil the big ones directly in water;

7. Soak the spices in hot water for half the time. For more than an hour, the aroma will easily overflow;

8. Put it in water and bring to a boil over high heat;

9. Put the soaked beef in a pot and cook until it is tender;

11. Put the beef in a pot for cooking spices, add water to cover the beef, then add three slices of ginger, cooking wine, dark soy sauce, and brown sugar (rock sugar) ), no salt. Boil over high heat for 1 hour, add salt and cook for another 1 hour, then soak in water for about 2 hours;

12. Take out the beef and dry it, be sure to dry it! This way, there will be no cooked butter floating on the beef, and it will be easier to cut into thin slices.

The beef braised in this way has no smell, only a strong aroma, and it is delicious!