切肉巧用刀在切肉食时,要“横切猪、牛竖切羊”。猪、牛肉纤维较粗,在炒菜要横切。并且由于牛肉的筋较多,如随手顺切,许多肉腱便会整条地保留在肉丝内,这样炒出来的牛肉丝就很难嚼得动。羊的肉质纤维较为细嫩,宜顺着肉质纤维竖切。 Cut clever clever knife with meat in the cut, to “cross cut pigs, cattle vertical cut sheep ”. Pigs, beef fiber thick, in the cooking to be cut. And because the tendons of beef tend to be smooth, many tendons will remain entirely in the meat so that the fried beef can hardly be chewed. Sheep meat fiber is more delicate, should be cut along the meat fibers.