First, pluck some hair from the chicken's neck to expose the chicken skin. Then cut the blood vessel with a knife at the exposed skin.

Follow the chicken blood with the small bowl below, and you can still eat it.

After the chicken blood is released, the chicken's life is over. Boil a pot of hot water, put the water in a bucket to keep warm, and then put the chicken in hot water, the water is usually 70-80 degrees.

After blanching, plucking begins.

After plucking the long hair, the most important thing is to pluck the small hair clean.

Incision: cut the chicken's back or abdomen with a knife and take out the chicken's internal organs.

Separate the chicken and remove the head, wings, feet and legs. As shown in the picture, then divide the chicken in half from the middle.

Then cut it into small pieces. In this way, the whole slaughter process of a chicken is over.