Raymon Kim's Chinese Meat Tenderizing Method (Guo You/Belbeting)
A magical meat tenderizing and marinating technique to transform tough beef or dry chicken breast into soft, juicy textures like a Chinese restaurant.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not use too much baking soda—excess can make the meat taste bitter. Use less than 1 teaspoon per 200g of meat.
- If you're uncomfortable using large amounts of oil at home, you can achieve similar results by mixing 3 tablespoons of vegetable oil into 1 liter of boiling water and blanching the meat in it.
- After this Guo You treatment, the meat can be used directly in any Chinese stir-fry dishes without becoming tough.
Recommended for
- Those who want to tenderize tough beef cuts or dry chicken breast.
- Cooking enthusiasts looking to elevate the texture and quality of their Chinese stir-fries.
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