Recipe:

To use hot water, do not add cold water. Hot water can make the protein on the surface of the beef solidify quickly, prevent the amino acid in the meat from leaching out, and keep the meat flavorful;

After boiling on high heat, uncover the pot and stew it for 20 minutes to get rid of the odor, then cover the lid and switch to a slight fire to open it in a small way, so that the floating oil on the surface of the soup can keep the temperature and play the role of stewing;

In the process of boiling, the salt should be put in late, and the water should be added sufficiently at one time, and if you find that there is less water, you should add boiled water;

The day before stewing meat, with mustard on the meat surface smear, before stewing meat, with cold water to wash off, so not only cooked quickly, and tender meat;

Will be a small amount of tea wrapped in gauze, put into the pot with the beef stewing, meat cooked quickly, the flavor of fragrance;

Add some wine or vinegar stewed beef, but also to make the meat soft and rotten;

Put a few hawthorn or a few slices of radish, both cooked quickly,

Beef? (one pound). Cabbage? (moderate amount). Onion? (moderate amount). Tomatoes? (Moderate). Mushrooms? (Moderate). Bean skin? (moderate amount)

Accessories: green onion? (moderate amount). Ginger? (moderate amount). Garlic cloves? (moderate amount).

Beef blanch, onion cut into segments, ginger sliced

Beef and ginger and onion into the casserole, stewed until soft

Onion tomatoes cut into chunks, cabbage cut into segments

Shredded bean skins, mushrooms torn into small pieces

Beef broth put a little salt on standby

Small amount of oil frying soft cabbage, tomatoes, onion

Pour into the beef broth to stew for a while. Seasoning: salt, pepper (put more warm)

Sprinkle with garlic cloves or scallions, put a little chicken essence and sesame oil to enhance the flavor can be