How to cut meat better?

Many people do not know how to cut pork before cooking. If the cutting method is incorrect or not cut well, it will affect the taste of the meat and it will taste rough. First of all, you need a sharp knife. When cutting, it is best to cut against the grain of the meat, which will make the taste much better.

1. Pork is relatively tender. If we do not use the correct method in our lives, the pork may taste hard. In fact, when we cut pork, we should pay attention to cutting the pork horizontally and cutting it thinly, so that it will taste better.

2. Pork is tender and has less tendons. If cut horizontally, it will break easily, and if cut in the same direction, it will become old easily. The fiber lines should be cut obliquely so that the material will not break easily and will not age easily. However, you should also be careful when cutting. It is best not to cut along the grain. The shredded meat cut along the grain is easier to bite. You can add some starch according to your preference before frying.

3. It should be noted that the knife must be sharp, so that the meat slices are of uniform thickness and will not deform or break when cooked (which will happen when cutting frozen meat). The meat slices can be cut into shreds after being cut. Shreds are cut by stacking the meat slices in a ladder shape and cutting them vertically. Our standard at the time was to inspect the meat after it had been shredded and oiled, and only if it was of uniform thickness, length, and shape would it be qualified. This could not be achieved using frozen meat.

4. Trim the meat into a rectangle and place it on the chopping board with the narrow side facing you. Press the meat with your left palm flat. Hold the knife in your right hand with the handle perpendicular to your body. Of course, the handle does not need to face your belly button. Move it a little to the right so that it will be easier to apply force. Stick the knife to the chopping board and cut into the meat from the bottom of the wide side. Keep the knife horizontal (you will become proficient after trying it a few times). Pull it back and forth while pushing it in, but keep the angle unchanged.