Here are some tips to share:
One, the selection of beef. If you want to make braised or stewed beef, choose beef that has tendons and is fat and lean, such as beef tendon meat and beef brisket meat. These meats are most suitable for burning and stewing. Those pure lean beef with bright red color is more suitable for stir-frying, used to roast beef will be old and firewood.
Two, the treatment of beef. Beef with tendons first clean, and then soak in water for about an hour, soak out the blood in the beef, stew when the taste is more tender. Beef is best not to blanch, using the soaking method is better. Blanching will cause the beef to become old, and it will not be easy to be stewed, but also the taste of firewood.
Cutting beef also has to pay attention to, must see the grain of beef, to cut across the grain, eat when the taste is better.
Three, the water should be added once enough. Beef stew water to add enough, try not to add water in the middle, have to add water to heat the water, can not add cold water. Otherwise, the meat suddenly cold will become tight and hard, not easy to cook will be firewood.
Four, salt should be added last. To wait until the beef is almost cooked, you can use chopsticks to try, beef with chopsticks can be penetrated before putting salt, otherwise the beef is also easy to harden and firewood.
I hope my answer can help you.