Step one: Cut the beef into larger pieces, rinse both sides with more water, and clean the beef. Tip: Be careful not to cut the beef pieces too small, because the beef will shrink when blanched. If the pieces are too small when cut, they will shrink and become smaller after a while.

Step 2: Put the processed beef into the pot, and then add an appropriate amount of cold water to the pot to cover the beef. At this time, turn on the gas stove and let the beef and cold water boil together. Finally, remove the foam on the surface and turn off the heat. Tip: Remember not to cover the pot during this step, so that the fishy smell of the beef can be released as much as possible. Cooking beef in a pot under cold water can not only make the beef softer and more tender, but also better remove the blood, making the beef more delicious.

Step 3: After blanching the beef, take out the beef and wash the blood foam again with hot water until the blood foam is completely rinsed away.

Tip: Be careful to use hot water instead of cold water in this step, because using cold water to wash the blood foam will cause the beef meat to shrink, making it less likely to rot when cooked. Use hot water to rinse the blood foam. On the contrary, this will make the beef softer and more tender when cooked, and it will not be chewy.

The above is the entire process of blanching beef. Although the surface of the beef is discolored, it is not really cooked. Stew the blanched beef together with other side dishes. Or boiled five-spice beef or sauce-flavored beef are both delicious. Not only does it taste more delicious, it also tastes tender and soft and is easy to cook. Friends who like beef can give it a try.