Tip for defrosting meat with vinegar and salt
Vinegar and white salt are two common ingredients available in every household kitchen. You can use these to defrost meat faster. Using vinegar and salt during the defrosting process also helps retain the meat's freshness.

First, you’ll need to prepare a small basin of water. Then, add a bit of salt and a splash of vinegar to the water and stir well. Once the salt and vinegar have dissolved, immerse the meat in the solution. After about 5-7 minutes, you can check—the meat will have softened significantly. The defrosting time may vary depending on the size of the meat. Typically, it’s a good idea to portion the meat into meal-sized pieces for easier and quicker defrosting.

For dishes like stir-frying, braising, or caramelizing, slightly softened meat is enough to slice into pieces. Slightly firm meat is easier to cut thinly and more evenly. If you want the meat to be even softer, you can soak it in the salt-vinegar solution for a longer time.

Tips for Defrosting Meat with Sugar
Sugar can also help speed up the meat defrosting process.

You can mix hot water and cold water at a ratio of 1:5 to create warm water at about 40°C. Add about 2 tablespoons of sugar to the warm water and stir well. Once the sugar has completely dissolved, immerse the meat in the water. Soak the meat in the sugar solution for about 5-7 minutes, and it will soften.

Tips for Defrosting Meat with Ginger
Ginger can also be used to accelerate the defrosting process.

Similar to the method using sugar, prepare a basin of warm water at about 40°C. Then, add a few crushed pieces of ginger to the water. Next, place the meat into the ginger water and let it soak until it reaches your desired level of softness. Ginger’s natural heat helps defrost meat faster. Additionally, it retains the meat’s freshness, enhances its color, and eliminates unpleasant odors.