1. The basic requirements are uniform thickness, uniform thickness, equal length and no sloppiness.

2. cut the shape. According to the nature of the variety and cooking requirements, it can be generally divided into the following categories:

1). shad, herring, hairtail and eel can be cut and cooked.

2) shielding. There are many shapes and types of building blocks, such as large squares, small squares, cylindrical building blocks and triangular building blocks. The size and thickness depend on the cooking needs. Generally speaking, the pieces of roast, stew and stew are bigger; Baked and baked pieces should not be too large; Stir-fried and fried pieces should be smaller, and some can be added with knives, such as kidney flowers.

3) tablet computer. Generally speaking, you can bake it thin, fry it thick and burn it thick.

4) silk. Slice first, then shred. Cut silk, in addition to cutting evenly, the length is consistent, but also to master the characteristics of raw materials. For example, don't cut squid directly, and cross-cut it tender; Beef tendon is old and needs to be crosscut; Pork should be cut along the fiber line, and it will be messy after cross-cutting and frying; The chicken is tender and should be shredded.

5) ding. First cut the raw materials into thick slices, then cut them into strips, and then cut them into cubes. Larger ones, such as fried diced chicken, and smaller ones are often used for seasoning.

6) velvet. First, cut the raw materials finely, and then beat them with the back of a knife, requiring fineness and uniformity. Be sure to peel and remove tendons before beating, and combine fine fertilizer. When making minced chicken and fish, appropriate amount of pig fat should also be added to increase the viscosity. It is best to put a piece of skin on the chopping block to avoid getting wood anvil chips.

7) pills. It is to knead minced meat into balls, such as lion heads, meatballs and fish balls.