1, the so-called "three put" is to put onion and ginger, yellow wine, spices!

2, beef in blanching, in addition to water, there are some green onions, ginger. Because onion, ginger has a good deodorization effect, you can remove the fishy flavor in the beef (remember to cold water in the pot Oh)!

3, you can put some wine in moderation: stewed meat, wine is the most common common seasoning, because on the one hand, it can be fishy fragrance, on the other hand, there is the effect of coloring, so that the color of the dish is more flooded with luster. If you don't have yellow wine, you can also use beer or white wine instead.

4, to add some specific spices: in the beef stew will add some spices, but not all spices can be. General odor light spices are most suitable, such as hawthorn, dahurica, Chenpi is a good choice, but pay attention to the weight of the addition. As a supplementary material, never too much, add a little in moderation is OK. If there is enough time, it is best to stir fry these spices with low heat in advance. Because the flavor of the spices is stimulated by the high temperature, it can make them better seasoning effect, and the taste is not bitter.