1. It is best to use cold water close to 0℃. Because the temperature of frozen meat is below 0℃, the temperature of cold water will quickly drop to 0℃ due to the heat absorbed by frozen meat, and part of the water will freeze. When water freezes, it releases heat. After the heat is absorbed by the frozen meat, the temperature of the outer layer rises quickly, while the inner layer easily absorbs heat. In this way, the temperature of the whole piece of meat also rises quickly.

2. To defrost in the microwave, put the meat on a plate, put it in the microwave, and adjust the setting to the defrost (low temperature) setting. It will take 10 minutes to defrost.

3. Fill a basin with half a basin of water, then add some vinegar to the water, and then put the meat that needs to be defrosted in the water. It only takes 30 minutes. Completely defrosted

4. You can thaw the frozen meat in salt water, which can greatly shorten the thawing time and keep the meat fresh and tender. You can also put the frozen meat under the faucet and pour it without water. Open it too large so it can defrost faster without losing the flavor.

5. Transfer the meat from the freezer to the refrigerator to defrost, so that the meat will lose the least flavor after thawing.