切肥肉可先将肥肉蘸凉水,然后放在砧板上,一边切一边洒点凉水。这样切肥肉既省力,又不会滑动,也不易粘砧板。切鱼肉色肉质细,纤维短,极易破碎,因此要快切。切时应将鱼皮朝下,刀口斜入,最好顺着鱼刺。这样切起来干净利落,炒熟后形状完整。切牛肉牛肉要横切。因为牛肉的筋腱较多,并 Cut the fat meat can be dipped in cold water, and then on the cutting board, while cutting the sprinkling of cold water. This cut fat both labor-saving, and will not slide, it is not easy to stick chopping block. Cut fish meat color fine, short fibers, easily broken, so to cut fast. Cut the skin should be down, oblique incision, preferably along the fishbone. This cut up neat, fry after the shape is complete. Cut beef and beef crosscut. Because beef tendon more, and