2. marinated sugar, add some water in the beef slowly stirring, sugar molecules penetrate into the beef, a encounter with water, it will also absorb water and make the meat a little hair, so that stewing reduces the toughness and hardness of the beef, so as to avoid dehydration and shrinkage of the beef hard.
3. Then put in the ready to stew beef seasoning, seasoning can not be too much, too much seasoning flavor will be very heavy, will affect the beef meat flavor. I use the proportion of seasoning is: 1 kilogram of beef, soy sauce 1/2 tablespoon, 2 green onions, ginger 1 small piece, 2 anise, pepper 30 grains, 1 tablespoon of cooking wine, thirteen spices 1 packet, 1 tablespoon of soy sauce, salt and water in moderation.
4. Put 1 to 2 bottles of ordinary 500ml bottle of beer into the stewed meat. Because beer is rich in enzymes can soften the meat, thus making the meat more delicious, at the same time, it can also make the fishy flavor of the meat dissolve into the beer and evaporate with the alcohol when heated. You can also put 2 to 3 tablespoons of white wine or 1 to 2 tablespoons of vinegar per kilogram of beef to stew beef, both wine and vinegar are able to soften the meat, which can make the beef stew fast and rotten.
5 stew beef along with seasoning (4~5 hawthorn per kilogram of beef). Hawthorn is high in organic acids and can tenderize beef fibers, thus making it easier to stew.
6, stewed beef must wait for the meat stewed to nine mature, then put salt and soy sauce, because salt will promote protein coagulation, where the salt put early beef naturally is not fast rotten.
7. Pay attention to use a small fire to slowly stew, meat will be fragrant.