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.

Techniques for cutting other meats:

1, fat. Dip the fat in a little cold water, put it on the chopping board, and sprinkle cold water while cutting. This method not only makes the fat meat not stick to the board, but also is not too slippery, so it is labor-saving to cut.

2. Cooked meat. Processed meat is different in fat, thinness and hardness. If you only use one knife to cut, you can't cut the required shape and it is easy to be broken. Therefore, the comprehensive knife method must be used to cut cooked meat, that is, the knife is cut by sawing first to cut off the soft fat on the surface; When cutting hard lean meat, cut it with a straight knife, and cut it straight with all the knives. The cooked meat cut by this method is not rotten, the lean meat is not broken, and the pieces are neat.

3. fish. Fish is the most tender, so you should have no problem cutting it. But if we want to cut out the bones in the fish, we need to cut along the fish line, that is, along the direction of the bones, enter the knife from behind the fish head, and cut the bones together in the direction of the fish tail, so that the bones can be separated and the chances of getting stuck in the throat are much smaller.