First of all, you have to make sure that the beef you buy is not old beef, otherwise it will not be rotten no matter how you cook it.

To achieve the above, you have to pay attention to the method. First, adding vinegar or tomatoes can speed up the beef to become rotten; second, you can choose to use an electric purple clay pot to make it, which can ensure that you eat tender beef in one night.

If you're in a hurry, use a pressure cooker.

The beef will be taken out of the pan as soon as it changes color. Beef already has less moisture and will become harder as it is heated for a longer time. In fact, the same goes for pork. The longer it is fried, the older it becomes.

In addition, when cutting beef, the direction of the knife is perpendicular to the growth direction of beef protein, which means it will be cut off.

Patting it with the back of a knife will make it tenderer, but the most effective way is to use meat tenderizer powder, which has the most obvious effect, and you don’t have to pat it until you are tired (the result is still not tender enough). When making beef, choose beef or brisket, and cut the beef first.

Cut it into pieces of appropriate size, then put it in water and boil it in a pot to remove the blood foam and some dirt in the beef.

Then put some oil in the wok, fry the beef, add cooking wine, soy sauce and other condiments, and then add water to stew. Then, the beef will not be hard or sticky after frying and stewing.