1, first of all, pay attention to the choice of beef, generally with brisket or beef tendon meat is better; first bleach it with boiling water to remove the dirt; before stewing, to use a small amount of oil to fry the beef; stewed with some ginger, can be stewed with potatoes and stewed beef know-how stewed beef, you should use hot water, do not use cold water, because the hot water can make the surface of the beef protein quickly coagulate, to prevent the meat loss of amino acids, to maintain the flavor of meat, and to prevent the loss of amino acids, to keep the meat. Keep the meat flavor fresh.

2, after the fire boiled, uncovered and stewed for 20 minutes to remove the odor, and then cover, change to micro-fire, so that the floating oil on the surface of the soup to maintain a certain temperature, in order to play the role of stew.

3, in the boiling process, the salt should be put into the late, the water should be added to the full at a time, if the water is found to be too little, it should be added to the boiling water. The day before the stew, first use mustard on the surface of the meat to smear a little, before stewing meat with cold water to wash off, so not only cooked quickly, and meat tender. A small amount of tea wrapped in gauze, put into the stove with the beef stew, meat is not only cooked quickly, and flavorful. Add some wine or vinegar, stewed beef, can make the meat more tender.

4, put a few hawthorn or a few pieces of radish in the meat, that is, to make the beef cooked quickly, and can drive away the odor.

5, skillfully stewed beef, some people think that "beef stew, good food is not good to do". In fact, it is not difficult, some people summarized as: "Selection of meat on the road to the soup to be wide, the bottom of the yellow sauce less salt; how much of the ingredients put together, the fire is appropriate meat rotten.