This practice is wrong, because beef is a meat that belongs to the more blood water, directly stewed if the beef tastes fishy, the soup also has a fishy flavor, before stewing beef, we first soak it in cold water for 1 hour, halfway through the water change twice, so that the beef's blood water dissolved, beef will be more fresh. The stewed beef is fresh and fragrant, the broth is directly under the noodles with large pieces of beef, and the body is warm after eating.

Chinese seasonings are often used to dry chili peppers, star anise, peppercorns, white pepper, ginger, onions, green onions, cilantro, bean paste, chili sauce, oyster sauce, soy sauce, cooking wine and so on. When brining beef, sometimes do meatballs, more often than not is braised, before the coffee is in accordance with the formula to prepare the spices to the full, and finally ate up the feeling of the spices of the flavor of the beef pressed the original flavor, to put it simply, that is, can not eat the flavor of beef, and then the coffee in accordance with their own ideas to prepare a few commonly used spices, is different with different geographic areas, personal habits and different, the most commonly used are: spices, pepper, cinnamon, Chenpi, cinnamon, cinnamon, cinnamon, cinnamon, cinnamon, cinnamon, and then the most commonly used spices, spice, pepper, cinnamon, and then the most commonly used spices. The most commonly used are: spices, pepper, cinnamon, cumin, cumin, cumin, cardamom, grass nuts, cloves, naphthalene, Angelica dahurica, galangal and so on more than 20 flavors, the ratio is not the same, the effect will be different.

Beef stew is best used with rib plate fat and lean evenly, first soak the beef for two hours to remove the blood, after cutting into pieces, the pot into the water to put the beef in the pot of cold water, hot water in the pot of beef blood stains will be blocked to release does not come out, after the pot skimmed off the end of the blood, and then fished out to cast net, mutton turnip beef tea, pork WenHuo plus hawthorn. But in fact there are a lot of spices are people stew meat will be used, on the one hand, in order to enhance the flavor, on the other hand, is to remove part of the meat of the fishy and stinky, so the spices will be used.

Fresh beef brisket 800 grams, two tablespoons of soy sauce, two tablespoons of cooking wine, one tablespoon of dark soy sauce, one tablespoon of five-spice powder. Peppercorns, spices, ginger, garlic, green onions in moderation. Hot pan with moderate oil, ginger, garlic, star anise cinnamon stir fry. Stir fry the beef. Add a spoonful of cooking wine and stir fry, stir fry the beef until some of the tightness of the flavor when adding the appropriate amount of soy sauce and stir fry evenly colored.