Boilbeefwith hot water, not cold water, as hot water can cause the proteins on the beef surface to coagulate quickly,preventing amino acids from leaking out and preserving the meat's freshness.use high heatto bring to a boil,remove the lid for 20 minutes to release any unpleasant odors,then cover and switch to low heat to simmer, maintaining a certain temperature at the surface of the soup to infuse it.The soup should have enough water from the start, and if you find there is too little water during cooking, add boiling water.To cook beef,marinate the meat with mustard the day before, rinse off the mustard before cooking; this not only makes it cook faster but also keeps the meat tender.add a small amount of tea in cheesecloth and simmer with the beef to make it both quick-cooking and fragrant.Adding some wine or vinegar(using 2-3 tablespoons per kilogram of beef or 1-2 tablespoons for vinegar),can make the meat softer and more tender.adding a few hawthorns or a few slices of radish to the beef while simmering can help the beef cook faster and eliminate unpleasant odors.Follow the ratio of 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar for every kilogram of beef.Slow-cook the beef.This can make the meat more tender and soft.Place a fewhawthornsor several slices ofradishinto the beef, which can help the beef cook faster and remove unpleasant odors.