I found that if you use baking soda, it does tenderize the meat but the faults of losing too
9 [/ g+ }2 i% ]+ @* H( gtvb now,tvbnow,bttvbmuch texture on the meat, maybe you can a little bit of cornstarch, oil and light sugar, salt
& D1 A' g& f0 Y {; T7 Mtvb now,tvbnow,bttvband MSG, sautted the meat for half an hour, the beef will come out to be tender. Thanks. |