Great work! I just want to ask you how to tenderize the meat without fully cooking it. In the Philippines, we usually boil the meat first or use pineapple juice or a tenderizing mallet. I hate the last one since juice from raw meat could splatter all over the kitchen if you're not good at it. Do you use any commercially available tenderizing powder? Thanks!
Thanks @j-alhomestudio for a nice compliment. You ask me, how to tenderize the meat without fully cooking it? Before you marinated the meat, you have dry the meat very good by squeeze to get the water out and then use the kitchen papers to dry it or mix it with the ingredient. You do not like it, when you fry it and it can splatter every where that I understood. You should use thick pan and use butter instead of oil and fry it with low fire, but it will take longer. If you boi the meat with water first and then fry it, the meat will lose the flavour. I will not do it. To make a half tender meat meat, fry with high fire and keep turing it around. If you know how to flame that will be good. My meat look out very good cook, but inside is still red. I hope you understand, because my english is not perfect dude.😂😂😂😂😂😀😀😀😆😆