How to make chinese goulash

 Beef is stewed in China, because the fiber of beef is relatively thick, and it is good to eat when it is stewed until it is soft and rotten. Unlike foreigners, they are all grilled or fried, and they are all undercooked beef. We Chinese are not used to raw beef, so we braise it until it is very soft. Usually stewed beef has to be stewed for a long time before it becomes soft and rotten. Without 1 hour, the beef cannot be bitten at all, and it is not tasty. This not only wastes time, but also wastes gas. Today, Xiaobian will teach you a trick. Don't just add water to stew beef, add some "it", stew it for 30 minutes, it will be soft and rotten, and it is very tasty.


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