In order to make braised beef compact, besides washing, cutting and using materials, an essential step is to press the meat, and another point of attention is that it must be cooked on low heat. Pressing meat is the most important part of braised beef. After the beef is boiled in the old soup in the pot, you must add an iron grate to the beef, and then press the beef in the pot with a heavy object to prevent the old soup from completely passing through the beef, and the whole heat is small, so that the old soup can't be boiled, and there are occasional bubbles. So when the time comes, the beef will be tight. If the meat is not pressed well, open a big fire again and the beef will be.