Andorff, don't put too much, because there is salt in it, and it is still very salty. Andorff is a kind of tender meat powder. Its main component, sodium bicarbonate (NaHCO3), can destroy the fiber structure of meat and promote the meat to absorb water, thus making the meat soft, tender and smooth.
When processing a large amount of meat, choose a basin, dissolve a bottle of Amdov powder in 5-8kg of clean water, soak slices or diced meat in the solution, let it stand for about 15-20min, and take it out for later use.
If it is not used up that day, it should be wrapped in plastic wrap immediately and put in the refrigerator for later use.