To use the hot water, do not add cold water. Hot water can make the rapid freezing of beef surface proteins, amino acids to prevent the meat outside the dip to keep meat fresh and delicious; stir boiled, steamed 20 minutes, opened the lid to smell, then cap and replaced by a small open-Wei Huo, so that floating noodle soup oil to maintain temperature, played Braised role.
Cooking process, the salt should go on too late, the water should be one to add a little, if we find water, less water should be added; stew the day before, wipe the surface of the meat with mustard look, stew before, wash with cold water, so that not only cooked faster, and the meat is tender.
Will be a little tea with gauze wrap and put it into pot, together with beef stew, meat cooked quickly, taste, fragrance.
Add some wine or vinegar 1 kg of beef, put 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar, beef stew, but also make the meat soft rotten.
In the meat pot, or a few slices of radish a few hawthorn, both cooked quickly, but also among odor