On this day, my technical workers were invited to Wenjia to slaughter a beef cattle for him. I saw that his hands pressed the cow, his shoulders rested on the cow, his feet stepped on the cow, and his knees rested on the cow. His movements were extremely skilled. When he stabbed the butcher's knife at the cow, the sound of meat peeling from the bones and muscles matched the movements of a skilled worker like me when carrying the knife, which seemed so harmonious and beautiful. When he butchered cattle, his movements were like dancing on the Shang Tang-era music Sanglin, and his voice when he untied cattle was in tune with Yao Le's Jingshou.

Wen, who stood by, was shocked. He couldn't help exclaiming loudly, "Oh, it's amazing! How can your skill in slaughtering cattle be so superb? "

When asked, my technical worker quickly put down the butcher knife and said to Wen, "I prefer to explore the laws of things because it is better than ordinary technical skills." When I first learned to slaughter cattle, I saw a huge cow because I didn't understand the body structure of the cow. After I slaughter cattle for three years, I will fully understand the structure of cattle. When I look at the cow again, what appears in front of me is no longer a whole cow, but many detachable parts! Now that I have slaughtered many cows, I just need to feel them with my heart, not with my eyes. I know where to cut cattle and where not. According to the natural structure of cattle, I can skillfully pierce the knife directly into the gap between the bones and muscles of cattle, and use these gaps to make the butcher knife not be damaged at all. Since I can't even touch the flesh-and-blood part, let alone the big bone. A skilled chef, because he cuts meat with a knife, usually changes a knife every year; And more chefs cut bones with knives, so they have to change a knife every month. My knife has been used for 19 years and killed more than a thousand cows, but the blade is as sharp as if it had just been sharpened on a grindstone. Why is this? Because there are cracks in the joints of cattle, and the blade is very thin, so I insert the thin blade into the cracks in the bones of cattle, which naturally looks generous and comfortable. So my 19-year-old knife is still like a new one that has just been ground. Nevertheless, whenever I meet a place where bones and muscles are intertwined, it is often difficult for me to start. At this time, I should be especially vigilant, keep my eyes open, slow down and use less force. When I find the key part, I can cut the cow open with one knife and spread it on the ground like dirt. After killing the cow, I stood up with a knife and looked around. I can't help feeling complacent and carefree. Then I clean the knife and put it in the scabbard for next use. "

Wen Huijun listened to my words and nodded again and again, as if he realized something: "Well, after listening to your good words, I learned a lot about cultivation!" "