A small knife makes the water flow, and a fan of pork is not chopped or deboned for a few minutes.

"Left-handed Dao Peng Ge" interprets the modern version of "Paoding Jie Niu"

　　It only takes a few minutes to complete a piece of pork bones and neatly divide the meat, and the whole process is not chopped or chopped, only a knife!

This person is called Li Zhipeng. He is superb for the deboning and segmentation of white strips of pork. The cutting is fast, accurate and stable, and silky like flowing water. Netizens praised it as the modern version of "Bao Ding Jie Niu".

Recently, in an interview with a reporter from the Yangtze Evening News/Ziniu News, he said that he has worked in this industry for more than 30 years and his skills have been practiced.

In addition to selling meat over the years, he has also voluntarily trained many apprentices.

　　Yangtze Evening News/Ziniu News reporter

"Left-handed Brother Dao Peng"

"Knife Hand" Bone Cutting Video Likes 100,000+

　　Brother Peng is from Shijiazhuang, Hebei, and is 50 years old this year.

In 1988, Peng Ge graduated from junior high school and started selling pork.

At first he slaughtered pigs and sold meat by himself. After 10 years, he cancelled private slaughter. He bought the meat from the meat factory and sold it on the market.

After that, I went to a supermarket near my home and continued to work in my own business.

Because he is a left-handed man, he uses his left hand to hold a knife when cutting meat. People in the world call him "Left-handed Dao Peng brother."

　　Although he was known to be a grandfather by his destiny, Brother Peng looked very energetic, and many people thought he was only in his 30s.

Asked about the maintenance secrets, Brother Peng laughed and said that he was blind and happy every day.

　　On Sina Weibo, there is a video of Peng Ge deboning and cutting meat. You can see his skillful knives, like the clouds and flowing water of his peers, in one go. In a few minutes, a fan of white pork can be boned and the meat neat and tidy. Cut well.

　　This video has more than 100,000 likes and more than 40,000 reposts.

　　Brother Peng said: "I like to study things. When picking meat, I think about the structure of pigs. When I work in the wholesale market, I can cut meat with just a knife. Many people have followed suit. "

　　Brother Peng said that when he worked alone in the market, the sales volume was not very large, and he sold at most one pig a day.

　　Later, after I went to work in the supermarket, the workload was much larger and there were many customers in the supermarket. I usually sell three to five pigs every day. If there are activities, sometimes it is normal to sell more than a dozen pigs, and there are often competitions in the supermarket, brother Peng. The speed of deboning and cutting pork is getting faster and faster.

The fastest speed has not been calculated, but in his Douyin account, there are many videos challenging one-minute meat removal. In one minute, the bones of a piece of pork are removed without destroying the appearance of the meat. .

　　"You need to be particularly familiar with the bone structure of pigs to achieve this technique. If you can't find the right joints, the knife will be blunt. It turns out that you don't emphasize speed when you work alone. After working in the supermarket, the sales volume is more than when you do it alone. Tick ​​the meat neatly, but also requires fast speed. When we compete, we are looking at two points: one is speed, and the other is to clean the meat. It is because of practice day after day that the current effect is achieved."

　　Brother Peng is left-handed, but he has no effect on cutting meat. Many customers have bought meat from him for many years without even paying attention.

Some netizens think his knives are special, but in fact he uses ordinary knives.

"Cutting Technique"

You have to use your brain to divide the meat, cut it well and customers are willing to buy it

　　Picking meat is easy to learn, and there is no end to dividing meat. This is one of Peng's experience.

　　For the same piece of pork, the technique of deboning and dividing the meat is different, which has an impact on profits.

The parts are neat and tidy, which is more popular with customers. If the cut meat is not neat and it is not easy to sell, it may be treated as a special meat.

　　Brother Peng said, “You have to think about how the meat is divided to make customers willing to buy it. You have to use your brain here. This is not to say that you just need to pull a knife. After the meat is pulled out, it must look good, and the customer is willing to ask for it. There is a big gap between those who sell meat and those who can’t sell meat.”

　　One knife is poor and the other is rich. It means that the same pork will lose profits if it is not cut well, and profits will be higher if cut well.

"People who know how to cut meat, the meat that is neat and tidy with a single knife is particularly beautiful, customers are willing to buy, and a piece of pork can be sold out. If you can't cut, the various parts are not well divided, the meat is not neat, and the customer may I will ask: I don’t want to cut that point. For example, pork belly is basically the same, but the pork belly cut by people who can cut is particularly good-looking. People who can't cut it, and there is a pile left. There is no “rotten meat” that looks good, so it’s hard to deal with.

　　In Zhuangzi’s fable "Putting the Cow", Paoding said that “when he started to interpret the bull, he saw nothing more than the bull; after three years, he never saw the whole bull.”

　　Brother Peng's "Jiezhu" has also reached this state.

Before he cuts the knife, he can know what is likely to happen when the cut is cut, and what part of the pig is the cut meat, he can tell at a glance.

Happy sharing

Countless apprentices, never charge

He is also enthusiastic to answer any questions customers have about buying meat

　　Brother Peng is highly skilled and naturally becomes a teacher.

Over the years, Peng has taught many students.

Young employees in the supermarket asked him to train, and many people made a special trip to Shijiazhuang to learn after learning about his skills through social media.

　　Now he has two fan groups, hundreds of members, basically all peers.

"Many people don’t know how to cut, so I often give them training. There is no limit to learning. Now many apprentices who have followed me have been working for several years, and I have to teach them. There are also many novices. Some people from other places learn from Kuaishou and Douyin. When you see me, come here to study. Usually you have to study for at least two or three months, and then go home and do it yourself."

　　Brother Peng is very open-minded and teaches with all his heart, and never charges tuition.

　　"There are too many people who have followed me, and I can't count them. Many people will leave after they learn, go back to open a shop, or go to other places. There are more netizens who ask me for advice every day, and many of them have not seen Come on. Some people didn’t know anything at first. After learning, they have now opened several chain stores. I am also very happy to see that they can learn.”

　　Brother Peng also often posts videos on social networking sites to explain the techniques of deboning and cutting meat and the knowledge of meat selection.

　　He taught netizens to know what lymph is, and remove the lymph as much as possible when cutting meat.

　　Many customers don’t know how to cook and don’t know how to choose pork. He keeps introducing the best practices of various meats to customers. “For example, some parts of the meat look very thin. , I try to first ask him what kind of meat he wants to buy and how he plans to make it, whether it’s stir-fry, stew, or dumplings, so that customers should avoid detours as much as possible. Otherwise, customers will buy the meat back, and it will not taste good at the next time. I won't come."

　　Speaking of the characteristics of the various parts of the meat, and how to make the best taste, Peng said, "For example, small tenderloin, a pig has only two meat, it is the most tender meat. The meat on the leg is called the elbow. The bones removed are called tendons. This meat is suitable for stewing. Stir-fried dishes are not easy to fry. The front hamstrings of pigs have more tendons and less bones, and the back hooves have more tendons and less tendons. The front hooves are more delicious than the back hooves."

Happy life

Working in front of home is just a convenience

Practicing calligraphy, bringing grandchildren, and living a happy life

　　There are five or six people in the fresh meat department of the supermarket. Brother Peng is the eldest brother, and colleagues respect him very much.

A flowing red flag hung behind the counter, which was a commendation to their team.

　　Brother Peng said that after more than 30 years of work in this industry, nothing else.

When I did it alone, my lover followed suit.

After he entered the supermarket, his wife worked elsewhere.

　　In his spare time, Brother Peng practiced calligraphy at home, helping with his grandson, and he was content.

　　The supermarket is very close to home. It takes only a few minutes to ride a bicycle. He just thinks that he is close to family and friends and is convenient, so he didn't go anywhere else.

"A lot of people have asked me to go out over the years. Some people gave me 20,000 yuan a month. I didn't go there, just for convenience. Although I can't leave home, I can train more apprentices."