1, beef should be cut horizontally. In other words, the texture of the knife and the meat is 90 degrees vertical. Knife, cut into thin slices. The texture of the meat slices should be well-shaped.

2. Compared with other meats, beef contains more gluten, that is, beef has thicker fibrous tissue and more connective tissue. Therefore, the grain of the fiber must be cut horizontally. Only by cutting horizontally can the ribs be cut off and turned into thin slices, so that the hot pot is not brittle and easy to cook.

3. If the beef is not cut horizontally, but cut along the grain, the tendon will remain. Not only will it be tasteless when cooked, but the meat will also become firewood, so that it will not rot when chewed.