Cut off the trachea, esophagus and blood vessels, hook the right paw of the chicken with the little finger of the left hand, hold the chicken's neck with the thumb and forefinger, turn it up and down at the same time, fix the chicken, remove the hair from the chicken's neck with the right hand to expose the trachea, esophagus and blood vessels, then cut off the trachea, esophagus and blood vessels with a sharp blade, paying attention to the smallest knife edge, and then lift the leg with the right hand to completely bleed.

2. Perm

Generally, chicken is scalded with hot water of about 65℃, and the scalding time should be flexibly controlled according to the temperature, bird size, sex, weight and growth period. Generally, when there is a layer of rubber outside the coarse hair on the chicken's feet, tail and back, it means that the scalding temperature and time are right.

Step 3 remove hair

Generally, the hair is pulled out by hand, and it is rough, and then the hair is rubbed against the order of the hair. After scalding and plucking poultry, the residual fluff can be reversed from the neck with plucking pliers and washed away.

4. Take the internal organs as an example

Abdomen down, back up, then cut a small incision on the left side of the right wing, take out the crop, and then pull out the internal organs from the anal incision for treatment.

5. Finished product drawing.