Pork meat is fine and should be cut obliquely, and the texture of knife and meat is horizontal; Pig's trotters have few tendons, and when they are cross-cut, they will become messy; Pork should be cut obliquely along the texture of the meat, that is, it will not break or plug. If you cut against the texture of pork, the fried meat will be looser and the pork fiber will be fine. If you cut it horizontally, the slippery meat slices become fried minced meat.

Techniques for cutting other meats:

1, mutton:

Mutton should be cut against the texture of meat, and old mutton should be cut horizontally, so it must be cut thin. Don't cut along the grain, the cut meat is easy to bite.

2. Chicken:

Cutting chicken is not as delicate as cutting beef, mutton and pork; The meat quality of chicken is very delicate, and it can be cut crosswise, diagonally and along, and it is not as much as other meats.

3. Beef:

Beef should be cut horizontally, so that the crude fiber of beef is easy to bite off, so it is easy to chew in the mouth, so cut it like this.

Extended data

Tips for choosing meat:

1, fresh meat: white in fat, shiny in muscle, even in red, slightly dry or slightly wet in appearance, and the depression pressed by fingers on lean meat can be recovered immediately, with good elasticity and unique flavor of fresh pork.

2, stale meat: less fat luster, slightly darker muscle color, dry or sticky appearance, wet new section, depression can not be recovered immediately after finger pressing, poor elasticity, slightly ammonia or acid.

3, look at the color: the muscles of fresh meat are shiny, the red is uniform, and the fat is white or light yellow; The muscles of carrion are dark and dull, and the fat is yellow-green.

People's Network-Pay attention to the correct and healthier cutting method for different meat cutting methods.