The main purpose of adding white vinegar is to increase the speed of thawing of frozen meat. White vinegar contains a lot of acetic acid, acetic acid can lower the freezing point of water and has the role of thawing quickly. Thawing meat with white vinegar only takes 3-5 minutes, very fast, saving cooking time.
If you add more salt, it will help reduce bacteria and salt also acts as a catalyst to help the meat decompose faster.
In addition, you can also refer to some other ways to decompose meat:
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