Cold water cooking can ensure the tenderness of beef, force out blood and remove the fishy smell, while hot water cooking will make beef tight, the meat harden, and blood and dirt will be sealed in the meat, which will affect the taste and hygiene. Wash beef with hot water after blanching, not cold water, otherwise it will make the meat quality worse. So when cooking beef, put it in the pot with cold water first, then heat it slowly, remove the blood foam, and then wash it with hot water.

At the same time, don't add salt after cooking. You should wait until the soup is ready before adding salt. Don't add water in the middle, and be sure to add enough soup when you are just out of the pot. If you have to add water halfway, you can only add boiled water. If cold water is added, it will lead to the rapid contraction of beef after cold, aging and hardening, and it is difficult to taste.