Just as Meng Biao was pondering, he felt that if you want to slice this block of beef into a whole thin piece, the rolling knife method is more efficient than the flipping method.
He turned his head to look, found a stool from the countertop, placed it directly in front of the cutting board, and then found a plate to place on the stool.
Chen Mo watched carefully from the side.
Uncle Biao pressed the meat firmly with his left hand, held a knife with his right hand, and started slicing from the right to the left, close to the cutting board.
As the knife reached the turning point, his left hand slowly rolled the meat over, allowing his right hand to continue slicing. The thin meat slices began to droop from the edge of the cutting board and as Meng Biao rolled the meat faster, the slices caught on the plate became thicker.
The piece of tenderloin soon transformed from a thick cuboid into a thin, rectangular strip. Finally, when he could slice no more, Meng Biao made the last cut.
