1, too high cooking temperature causes beef to burn firewood. The solution is to shorten the time or reduce the firepower. If you want to be tasty and especially tender, you should change it to minimum fire for about 3 hours. This is to keep the weakest fire to "bake" the pot, which is similar to the "low temperature slow cooking" technology that Michelin chefs like to use, and it tastes delicious and tender.

2. The poor quality of beef leads to beef firewood. To solve this problem, we can only choose meat, and it is best to choose fresh and elastic high-quality tenderloin for sauce beef. Try to avoid freezing beef for too long, because if it is frozen for too long, the muscle cells of beef will rupture in large numbers, and all the water in the gravy will be lost with sublimation. The damage caused by time and temperature is irreversible.

"Look, touch and smell" in beef selection;

1, observe the color. Normal fresh beef muscle is dark red, uniform, shiny and slightly dry, especially in winter, it is easy to form a thin air-dried film on its surface, and its fat is white or cream-colored. The muscle color of aged beef is dark and dull, and the fat is yellow-green;

2. Touch your hands. Fresh beef is elastic, the depression can be recovered immediately after finger pressing, and the muscle fibers in the new section are delicate. The depression of stale beef can not be recovered after being pressed by fingers, leaving obvious indentation;

3. smell the smell. Fresh meat tastes like fresh meat. Stale beef has a bad smell, even an unpleasant smell.