When stewing beef, you can put a little vinegar appropriately, because adding vinegar can remove the fishy smell of beef. Put the beef brisket into the pot, add half a bowl of water, fragrance, ginger, oil, dark soy sauce, Stir the soybean paste and white wine evenly with chopsticks so that all the beef brisket is covered with the sauce. Cover the pot, bring it to a boil over high heat, and then simmer over low heat. During the stewing process, try not to open the lid so many times. When stewing beef, it is recommended to cut it into pieces and soak them in white vinegar for 2 hours to remove them. Blood water, or blanch it in a pot under cold water to remove the blood water. When the blood water is removed, the beef is stewed because there is no blood water, so the capillaries are unobstructed. Stewing can absorb enough soup at the same time to become more tender and tender, and the taste is soft and juicy.

If you want to keep the beef from falling apart, you must first not overcook it. If it is overcooked, the meat will not only become loose, but it will also turn into wood and taste cumbersome! When cooking beef, stewing is the main method and boiling is the supplement! First braise the beef for 40 minutes, then turn off the heat and simmer for ten hours to ensure it doesn't fall apart and the meat tastes firmer and more delicious! It is not only rich in nutritional value, but also tastes particularly delicious. Regular consumption of beef can not only improve the body's disease resistance, but also strengthen muscles and bones. Therefore, it is more popular than other meat ingredients.

Put the beef in a basin, place hawthorn or almonds (or tea bags), cinnamon, aniseed, peppercorns, bay leaves, tangerine peel, galangal, nutmeg, and grass fruits on the bottom, and cover the top with thick soy sauce. Add some cooking wine, cover it and put it in the refrigerator, and feed it vigorously for a day and a night. Until the sauce color and aroma reach the center and the inside and outside are consistent. When buying beef, it is important to choose the right part of the beef. It is best to choose beef tendon meat. The meat in this part is relatively firm and chewy.

Beef depends on what part of the beef it is. The texture of beef is very thick. When cutting, you need to pay attention to the order of the texture. Generally, when cutting beef, you need to cut it into thin strips. There are also some types of beef that need to be cut along the strips, such as dry-fried shredded beef. The beef that is eaten directly is usually shredded. I won't let it go easily.