Chinese Secret to Tenderize the Toughest Meat

 

One common Chinese method for tenderizing tough meat involves using a technique called velveting. This process helps keep the meat tender and moist during cooking. Here's how it works:

1. Cut the meat: Slice the meat against the grain into thin pieces (beef, chicken, pork, etc.).

2. Marinate: In a bowl, combine the meat with cornstarch, a bit of soy sauce, a splash of rice wine or sherry, and sometimes a little baking soda. The cornstarch creates a protective layer, while the baking soda helps to break down the meat fibers, making it more tender.

3. Velveting process: After marinating for about 30 minutes, heat oil in a pan and gently blanch the meat in the hot oil until it's just barely cooked through. You don’t need to cook it fully—this step is just to seal in moisture and tenderize the meat.

4. Stir-fry: After velveting, you can continue cooking the meat in your stir-fry or dish. The velveting ensures that the meat stays tender and soft.

This technique is widely used in Chinese cooking, especially for stir-fries, where you want tender meat without overcooking.