1. Natural thawing: If the frozen meat is thawed at room temperature, the meat quality will recover well and the nutrient loss will be small, but it takes a long time to thaw and needs to be thawed in advance, so it is best to thaw the frozen meat naturally in the freezer.

2, melt with water: soak the frozen meat in cold water, it will slowly melt from the inside out. In order to speed up, add some salt to the water. Be careful not to soak or rinse with hot water. Otherwise, the juice in the meat will lose more, which will not only lose the umami flavor of the meat, but also destroy the nutrients.

3, microwave thawing: Some microwave ovens have a thawing file. If there is no thawing file, you can use a file with less firepower. If the meat is cheaper, you can use a microwave oven to thaw.

Note: No matter which thawing method is used, the process of thawing-freezing-thawing must be avoided, otherwise the meat will go bad more easily.