Best Thawing Method: Thawing frozen meat in the cold room is actually the best method, so that the meat will not enter the dangerous temperature zone where bacteria multiply rapidly, because it is 5℃ to 57℃, and the meat has more time to reabsorb the frozen water between meat fibers, thus achieving the best taste after cooking.

Decomposition method: Many northern families have the habit of hoarding meat, that is, buying a lot of meat at one time and then freezing it directly in the refrigerator. This will face a problem: large chunks of frozen meat will thaw slowly, and the taste of meat thawed repeatedly will become worse.

Thawing method of microwave oven: set the microwave oven to the lowest gear and thaw gradually. First, heat it for about 2 minutes, and then determine the thawing time according to the degree of thawing of the meat until it is completely thawed.

Thawing method of aluminum basin: If there is an aluminum basin at home, it is easy to thaw quickly. If the aluminum pots are the same size, first put the meat on the aluminum pot with the bottom facing up, and then press the weight on the frozen meat with another aluminum pot, and the meat will thaw in about 5 minutes; If it is a big one and a small one, it will be easier. Put the meat directly in the cauldron, and put the heavy things in the small cauldron on the frozen meat. It can be thawed in 5 minutes.