Using the chinese cleaver (part 1)
Yield: 1 Info No ingr
- 2x1/2" in length and breadth
and about 1/8" to 1/4" thick. Some beginning wok cooks are afraid of holding the beef with their free fingers. This is incorrect as it will cause either accidents or result in coarsely uneven cut beef. If you are initially afraid of the knife do the cutting very slowly until you gain more confidence. The finished cooked dish will be the reward for your patience.