Timing of Adding Fragrance to Braised Beef
（1）Fragrance Adding Process and Temperature: Fragrance should be added to the old soup together with spices during the formal braising process after the beef is pre-boiled. It is advisable to add the essence when the soup temperature is 60-70℃ to avoid the volatilization loss of top notes caused by instant high temperature.
（2）Essence Selection: It is necessary to select high-temperature resistant, rich-flavor sauce flavor, beef flavor and smoke flavor essence (if needed). Thermal reaction type essence is better, which can withstand long-time boiling and form a realistic and mellow base flavor.
（3）Notes:
· Dispersibility: First dilute the essence evenly with a small amount of warm soup, then pour it into the pot to prevent uneven distribution.
· Adding Order: Generally, it is added when adjusting the soup and seasoning after boiling. It should not be added too early to avoid aroma loss caused by long-time boiling.
