Simmerbeefwith hot water, not cold water.proteinscan quickly coagulate, preventing the loss of amino acids and maintaining a fresh taste.

boilon high heatuntil it comes to a boil, then remove the lid and simmer for 20 minutes to remove unpleasant odors.the surface oil maintains a certain temperature, serving as a gentle cooking process.During the cooking process, salt should be added later, and water should be added in one go.

if water is found to be insufficient during cooking, only add hot water.

beefthe day before cooking, rub the meat with mustard and wash it off with cold water before simmering; this not only speeds up cooking but also keeps the meat tender and juicy.

wrap a small amount of tea in muslin and put it in the pot along with the beef for simmering; the meat will cook faster and have a fresh fragrance.

add some alcohol orvinegar(2-3 tablespoons per kilogram of beef or 1-2 tablespoons per kilogram, respectively)to make the meat softer and more tender.adding several

hawthornsor a few slices ofradishcan not only speed up the cooking process but also eliminate unpleasant odors.It ensures the beef cooks quickly and can also remove any off odors.