1. Wash the meat to be cut, shape it, wrap it with plastic wrap or put it in a plastic wrap box (this will prevent the meat from being contaminated), and then put it in the freezer.
2. When the meat pieces are frozen to a semi-hard state (generally about 40 minutes is enough, and the freezing time of slightly larger meat pieces should be appropriately increased), it is much easier to take out the slices.
3. If the meat you want to cut is frozen hard, you can take it out in advance and naturally thaw it to a semi-hard state before cutting.
4, raw pork belly is soft, easy to slip when cutting. Then we can wash the pork belly, put it in the refrigerator for more than ten minutes, and then take it out and slice it when it is a little hard. Prepare a sharp broadsword and cut it according to the grain of pork. Don't blindly pick it up and cut it. The size of the pork slices should be even, and the thickness of each slice should be moderate, and the thickness of each pork belly should be about one inch. The first layer of chopped pork belly is pigskin, and then the remaining layers are fat and thin.
Second, different kinds of meat slicing methods are also different:
1, crosscutting beef and mutton: beef and mutton should be crosscut against the meat quality.
Beef and mutton should be crosscut against the texture of the meat, that is, the knife surface is 90 degrees perpendicular to the texture of the meat, so that the grain of the cut meat slices is "well". Because the meat fiber of beef and mutton is thick and long, you can cut the meat fiber as short as possible when you cut it horizontally, and you will feel very tender when you eat it. If you cut along the grain, it will be easy to bite.
2, vertical cut pork: pork should be cut along the texture of the meat.
When cutting pork, cut along the texture of the meat, so that the texture of the pork is parallel to the knife surface, so that the texture of the cut meat slices is "Sichuan". If pork is cut horizontally like beef and mutton, it is easy to break up during cooking.
3. Cut the chicken obliquely: Just have an oblique angle when cutting the chicken.
Chicken meat is usually tender. It is not as delicate as beef, mutton and pork when it is cut. As long as there is an oblique angle between the knife surface and the texture of the chicken, the texture of the sliced meat will be oblique.