巧切羊肉:羊肉中有很多膜,切丝之前先将其剔除,否则炒熟之后肉烂膜硬,吃起来难以下咽。巧切牛肉:牛肉要横切,因为牛肉的筋腱较多,并且顺着肉纤维纹路夹杂其间,如不仔细观察,随手顺着切,许多筋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。巧切鱼肉:鱼肉要快切。鱼肉质细、纤维短,极易破碎。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。 Clever cut lamb: There are many membranes in lamb, shredded before it is removed, or fried meat rotten membrane hard, eat hard to swallow. Skilfully cut beef: Beef crosscut, because beef tendons tend to be more, and along the meat fiber texture mixed with the case, if not carefully observed, readily along the cut, many tendons will be kept entirely in the pork inside. Such a fried beef wire, it is difficult to chew move. Clever fish: fish to be fast cut. Fish fine texture, short fibers, easily broken. Cut skin should be down, oblique incision, the best along the fishbone, cut it to be neat. This fry after the shape is complete.