1. When stewing beef, you should use hot water instead of cold water, because hot water can make the protein on the surface of beef solidify quickly, prevent the loss of amino acids in the meat and keep the meat delicious.

2. After a strong fire comes to a boil, remove the lid and stew for 2 minutes to remove the odor, then cover it and use a low fire to keep the oil floating on the noodle soup at a certain temperature to play the role of stewing.

3. In the process of cooking, salt should be put in late, and water should be added at one time. If too little water is found, boiling water should be added.

4. The day before stewing, first rub mustard on the meat surface, and then wash it off with cold water before stewing. This will not only cook quickly, but also make the meat fresh and tender.

5. Wrap a small amount of tea in gauze and put it in the oven to stew with beef. The meat not only cooks quickly, but also tastes fragrant.

6. Add some wine or vinegar (according to the ratio of 2-3 tablespoons of wine or 1-2 tablespoons of vinegar to 1 kg of beef) to stew beef, which can make the meat softer and tender.