Baking soda – Baking soda is usually used in Chinese cooking to tenderize beef. It neutralizes acid and raises the pH amount, which brings about the meat to become far more alkaline. This results in the protein to acquire trouble tightening up, which ends up in far more tender meat. https://lorenzoqmjxj.uzblog.net/getting-my-beijing-red-pepper-to-work-44936847