The following methods are the healthiest to defrost frozen meat: adding salt, adding vinegar, and thawing in a steel pot.

1. Salt-adding thawing method: Salt-adding thawing is to speed up the thawing. The steps are the same as our usual soaking in cold or warm water, but be careful not to use hot water to scald the meat. , which will scald the meat on the surface and cause uneven heating, making the meat still very hard inside.

2. Steel pot thawing method: Friends who use steel pots at home can try this method. Put the steel pot on the fire until it is warm. The time does not need to be too long, and then remove the pot. Place the frozen meat on the bottom of the pot with the bottom of the pot facing up, and finally cover the frozen meat with the pot lid. It only takes three minutes to defrost the frozen meat quickly, and it can also keep the taste fresher.

3. Vinegar thawing method: The difference between vinegar thawing and salt thawing methods is that it can only be soaked in cold water. Put the meat in cold water, add an appropriate amount of vinegar to the water, and stir evenly Finally, just wait patiently. Because vinegar only freezes at minus 16.6°C, the freezing temperature is low, so it can speed up thawing.