Pork is the most common and the highest daily consumption rate, and cutting pork is also the highest thing in people's lives! Cut the pork along the grain of the meat. If you have skin, you can peel it in the market, which makes it easier to cut it at home! When cutting, keep the meat on a horizontal plane along the grain knife, cut the meat piece by piece, it is not easy to spread when frying, and the taste is better!

Second, cut the chicken.

Chicken is tender than pork, especially chicken breast, so sometimes it's easier to cut even if it doesn't match the grain, but if you want a better taste and shape, you need to match the grain. The knife tilts 35 degrees to cut the meat, and along the grain, the cut meat is Sichuan-shaped!

Third, cut beef and mutton.

Compared with pork and chicken, the meat quality of beef and mutton is more difficult to handle, because the meat quality is rough, so the early cutting of meat has a lot to do with the later cooking, and the white film of beef and mutton will be more and more difficult to cut. Of course, it is still difficult for us to follow the texture. The texture of the knife is 90 degrees perpendicular to the meat, and the cut meat slices are "well"-shaped. If you cut along the grain, it is easy to bite.

Fourth, cut the fish.

Fish is usually cooked whole or in large pieces, but flaky fish are also common, such as pickled fish and boiled fish fillets, which are all classic delicacies. Therefore, in our daily life, we also need to learn to cut fish slices. Fish is the most tender, no matter how you cut it, it should be no problem, but if you want to cut the thorns inside the fish, you need to cut it along the fish line, that is, from the back of the fish head to the bone.