1.切肥肉 先将肥肉蘸凉水,然后放在案板上,一边切一边洒点凉水,这样切肥肉省力,也不会滑动,不易粘案板。 2.切羊肉 羊肉中有很多膜,切之前先将其剔除,否则炒熟后肉烂膜硬,吃起来难以下咽。 3.切鱼肉 鱼肉质细、纤维短,极易破碎,要快切。切时应将鱼皮朝下,刀口斜入,最好顺着鱼刺,切起来要干净利落,这样炒熟后形状完整。 4.切牛肉 牛肉要横切,因为牛肉的筋腱较多,并 1. Cut the fat meat first dip in cold water, and then on the chopping board, while cutting the sprinkling of cold water, so cut fat and effort, it will not slip, easy to stick case board. 2. Cut lamb mutton in a lot of membrane, cut it before the first exclusion, or fried meat rotten membrane hard, eat hard to swallow. 3. Cut fish meat fine, short fibers, easily broken, to cut fast. Cut skin should be cut down, oblique incision, preferably along the fishbone, cut it neat, so fry after the shape is complete. 4. Cut beef Beef cross, because beef tendon more, and