First, take the frozen meat out of the refrigerator, put it in a thawed container, and then pour some water into the container. The water level needs to exceed the position of the meat. Then add the right amount of salt and stir well, so that the meat can be thawed quickly, which has the advantage of not breeding bacteria. In addition, vinegar can also be used. We can dip a fork in a small amount of vinegar and insert it into the meat, which will also have a good thawing effect.

Thawing in the refrigerator is ideal.

This is the safest and most hygienic method, and the thawing time should be shortened as much as possible to ensure the same thawing speed inside and outside. Take the meat out of the freezer half a day in advance, put it in a fresh-keeping box or bag and put it in the freezer to thaw naturally. This will not deteriorate and lose nutrition, nor will it make the meat lose its luster.