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... able to clearly feel the tip of the knife sticking close to the fingertips. The meat is thin but not broken. Basically, this thickness can be achieved.”
"When cutting fish fillets, do not return the knife halfway through the cut, so as to ensure that the fish fillets are neat, clean and beautiful."
Fu Yu nodded: "I understand."
Bow your head and hold the mulberry knife tightly, hold the fish with your fingertips, and slice with the knife at an angle.
At this ...
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