1

Remove the mucous membrane of mutton before cutting. After frying, the film is hard and rotten, and it is not easy to swallow in the mouth. It is easier to cut according to the horizontal line of mutton; And choose a sharp kitchen knife. Mutton's legs and tail are tender and can be cut at will. The texture of knife and meat should be 90 degrees vertical; Cut against the texture of the meat, and cut the old mutton horizontally. Be sure to cut it thin. Don't cut along the grain, the cut meat is easy to bite.

2

Pork meat is fine and should be cut obliquely, and the texture of knife and meat is horizontal; Pig's trotters have few tendons, and when they are cross-cut, they will become messy; Pork should be cut obliquely along the texture of the meat, that is, it will not break or plug. If you cut against the texture of pork, the fried meat will be looser and the pork fiber will be fine. If you cut it horizontally, the slippery meat slices become fried minced meat.

three

Chicken gluten is rarely cut along the fiber, so the meat will not be broken when fried, and it is delicious to eat in your mouth. But the old hen's meat should be cut diagonally or crosscut. If the chicken is tender, as long as it has an inclined angle. Cutting chicken is not as delicate as cutting beef, mutton and pork; The meat quality of chicken is very delicate, and it can be cut crosswise, diagonally and along, and it is not as much as other meats. .

four

Beef also has more tendons; Buried along muscle fibers. If the beef tendon is cut vertically, it will remain in the shredded pork as a whole, and it is difficult to chew after frying. Cross-cutting beef should cut off the fiber of beef horizontally, so that the crude fiber of beef is easy to bite off, so it is easy to chew in your mouth. Cut it like this!

five

If the dishes are full of color, fragrance and taste, the taste is the first key, and fleshy dishes are particularly important in this regard. Cooking can be done according to the ingredients and practices on the menu, but the taste of meat is sometimes not as good as that of restaurants outside. One of the factors affecting the completion of cooking is the knife method of cutting the meat first in the kitchen.

six

When cutting fat, put the fat in a little cold water on the chopping board, and sprinkle water on the fat while cutting. This will make the fat meat not stick to the chopping block, and it will not be too slippery, and it will be labor-saving to cut.