Do not add peppercorns or aniseed to beef stew.

Sichuan peppercorns and aniseed will aggravate the mutton smell of beef, and will also make the stewed beef black in color and taste old and hard. Sichuan peppercorns and aniseed are generally used to enhance freshness and are suitable for stews and boiled dishes, but they must not be used when stewing beef and mutton.

Cooking skills:

1. The first choice for stewing meat is a casserole or electric stew pot. Stew it slowly over low heat to lock in nutrients and deliciousness. The stewing time is relatively long, and you can add seasonings. The aroma is integrated into the ingredients to the maximum extent, and it can make the stewed beef taste soft, waxy and refreshing.

2. Beef suitable for stew needs to choose parts with rich connective tissue, such as beef breast (beef brisket), beef ribs, beef thighs (beef tendon) and oxtail, and it should be fat, lean and sinewy. .

3. Add some lemon juice to the marinated meat to make the meat tender; or add pineapple juice, which contains bromelain, which can decompose the protein in beef. Remember not to add salt when marinating beef, otherwise the beef will be dehydrated and the meat will become dry and tight, affecting the taste.