In my own kitchen, I cook more braised pork and less braised beef. Why ask yourself? It seems that most of the beef brisket purchased is used to make beef brisket stewed with radish or beef brisket stewed with tomato. If you think about it carefully, it may be that braised beef needs correct methods and skills. In the production process, a little negligence, braised beef will fail, so do less.

Today, I will share with you a method of braised beef. If you want to stew a pot of delicious beef, you must know and understand these skills and methods. Below, we will share the technical points in the process of making braised beef as follows:

1, when stewing beef, adding appropriate amount of tomato sauce can make beef more delicious and the color of soup more red and bright;

2. When stewing beef, you can put 1-2 octagonal, which can make the whole pot of beef taste more fragrant, but you can't put too much, 1-2 is enough;

3. It may be difficult for most novices to stir-fry sugar. You can do this, spend more time, stir-fry the sugar color slowly with a small fire, and put the brown into the cooked beef after the pot is completely melted;

4, beef must be drained, otherwise it will splash oil when adding fried sugar;

Burdock needs to be boiled in cold water, so that the blood in beef can be boiled out. After the fire is boiled, it is easy to wash it clean.

6, boiled beef, it is best not to rinse with cold water, suddenly encounter cold water, the protein in the beef solidifies, which will lead to the taste of beef is not delicious, and burdock is not easy to stew;

7. In the process of stewing, you also need to add warm water or hot water. If cold water is added, all previous efforts will be in vain.