1. Cut the beef. If the beef stew is not tender, the first step may be wrong. When cutting beef, you should cut it against the grain and cut off the muscle fibers, so that it can be stewed easily. Cut the beef into large pieces and soak it in water for 2 hours to soak the blood and make the meat soft.

2. Blanch. Put the beef in cold water and bring it to a boil over high heat. Skim off the foam and blanch it for 5 to 10 minutes until there is no more foam and then take the beef out. This way there will be no fishy smell and the taste will be more delicious.

3. Add water. After blanching, you can add water to stew. Remember to heat or boil water, do not add cold water. The protein in heated buffalo meat solidifies quickly and does not break down into amino acids, thus ensuring the delicious taste of the beef. The amount of water must be added at one time. Adding water again midway will affect the quality of the meat.

4. Seasoning. Table salt will cause the water in the meat to break out and age the meat. If you add salt or soy sauce too early, the beef will not cook well. Salt and protein are sworn enemies. Salt can reduce the solubility of protein in water and cause the protein to precipitate. In this way, the taste of meat and soup will not be delicious. Therefore, wait until the beef is stewed and then add salt to taste.

5. Add tea leaves, hawthorn or radish. It takes 1 to 2 hours to stew the beef. You can add some ingredients to "accelerate" it, such as tea leaves, hawthorn, and radish. Prepare a spoonful of tea, put it in a bag, and stew it with the beef. This will make the beef stew quickly, and the beef will also have a tea aroma, which can remove the fishy smell and improve the aroma. Hawthorn and radish can not only make beef stew faster, but also remove oil and greasiness, which is very good.