Lin Yu'an brought his index and middle fingers of his left hand together and carefully inserted them into the abdominal cavity through the small opening.
The fingertips could clearly feel the warmth of the organs and the elasticity of the abdominal wall.
He gently lifted the abdominal wall upward with these two fingers, creating a safe distance of about a finger's width between the abdominal wall and the organs.
"This way, my fingers act as a guide and barrier, preventing the intestines and other organs below from being cut during incision."
Lin Yu'an placed the knife tip close to the inside of his two fingers.
Along the midline of the mule deer's abdomen, he smoothly cut towards the sternum and the pelvis.
As the blade passed, the entire abdominal cavity of the deer was neatly opened.
A mix of fermented grass odor and the warm, fishy smell unique to organs immediately hit the face.
