Hand-cut mutton has five different shapes, so the specific method is as follows:

1, slice

Put the meat in the refrigerator for several hours, and then cut it after the surface is frozen. Only in this way can the sliced mutton be cut, and the kitchen knife must have a sharp blade, so that it can be cut thin. Slices should be cut in the opposite direction, that is, on the side of the silk and against the grain. Don't press the meat with your palm. The heat in your palm will soften the frozen meat. Just press the meat with two or three fingers.

Step 2 cut mutton rolls

Wrap it tightly with plastic wrap and put it in the freezer. When the meat is completely frozen, take it out, tear off the plastic wrap, and cut it piece by piece with a knife or other multifunctional wipes to make mutton rolls.

3. Cut into pieces; Cut into small pieces

Cross-cutting, cut off long fibers, not along the fiber tissue, it will become tasteless and chewy.

Step 4 dice

Cut the mutton into strips first, and then cut the strips into diced mutton. Dice the stewed mutton well, because it takes a long time to stew and is convenient to taste. If it's hot pot, slice it and rinse it.

5. Debris

The mutton is sliced first and then shredded. If it is shredded, it depends on the grain of the meat. The advantage is that the silk is not broken when cooking.