Raymon Kim's Chinese Meat Tenderizing Method (Guo You/Belbeting)

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.