Soaking meat in a little 'baking soda water' makes it tender

Principle and Method: When marinating meat, add a small amount of baking soda (weakly alkaline) and mix well, then marinate for 15 minutes. The alkaline environment changes the protein structure, increasing the water-holding capacity of the meat fibers. Even lean meats like chicken breast or beef slices will turn out very tender and juicy when stir-fried.