巧切肥内:可先将肥肉蘸点凉水,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。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。 Ingenious fat: the first dip in the fat cold water, and then on the chopping board, while cutting the sprinkling of cold water. This cut fat and labor, it will not slip, easy stick case board. 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.