1. Put a soft cloth on the chopping board, put the sliced beef on the cloth, beat the beef carefully with the back of a knife to destroy its fibrous tissue, and then cut it into pieces and stew it, which is not only easy to rot, but also more delicious.

2. If the meat you buy is too old, you don't have to hurry to cook. You can coat the surface of the beef with mustard and then put it in the refrigerator for freezing. After the mustard is washed off the next day, it can be stewed in the pot, which can shorten the stewing time and make the cut beef tender and delicious.

3. Use hot water instead of cold water. Hot water can quickly solidify the protein on the surface of beef, prevent amino acids from leaching out of the meat and keep the meat delicious; After the fire is boiling, remove the lid and stew for 20 minutes to remove the odor, then cover it and turn it to a low heat to keep the oil floating on the noodle soup warm and play the role of stewing.

4. In the process of cooking, put the salt late and add enough water at a time. If you find that there is little water, you should add boiling water; The day before the stew, rub mustard on the surface of the meat. Before the stew, wash it off with cold water. This will not only cook quickly, but also make the meat fresh and tender.

5. When stewing beef, add some wine or vinegar 1 kg beef and put 2 to 3 tablespoons wine or 1 2 tablespoons vinegar to stew beef, which can also make the meat soft and rotten.

6. When stewing beef, add a pinch of tea (wrapped in gauze bag) and cook together. The beef will be cooked soon, and the taste of the beef will not change at all. If you don't have tea at home, you can also use hawthorn instead. Both tea and hawthorn can make beef and mutton crisp and fishy.