When cooking, the meat is first scalded in hot water and then immediately placed into cold water to cool it down, then slowly simmered over a low heat with a sachet of seasonings. Beef cooked in a clear broth in this way will be chewy and flavorsome, while the broth has a fresh meaty taste and there is no need at all to add MSG.
烹煮時先用熱水汆燙，再馬上把肉浸入冷水中冷卻，然後放入調理包以小火慢慢熬燉，如此做出來的清燉牛肉就會香韌有彈性，湯汁則充滿牛肉的鮮味，根本不需要再加味精。