2, the second knife is from the chicken butt, chop the chicken body in half, half of which is used to chop and cut the plate, and the other half is reserved for another plate.
3, the third knife is from the root of the chicken wings at the knife, chop off the chicken wings.
4, the fourth knife is a horizontal knife batch cut, from the thigh root joint of the chicken leg cut off the chicken leg.
5, the fifth knife can not really be considered a knife, but half of the remaining part of the chicken skin side up on the case, and then press the back of the knife with his left hand, the chicken body evenly horizontal pressure cut into small pieces, and then spatula up the body of the chicken arranged in the middle of the plate.
6, the sixth knife is to just cut off the chicken legs over, vertical knife split the size of the legs, and then decisively waved the knife chopped into uniform small pieces, and according to the original shape of the spatula up arranged on the chicken body.
7, the seventh knife is to deal with chicken wings, first chop the wing root and center wing, and then chop the wing tip, center wing and wing root into even pieces, and arrange in the plate.
8, the eighth knife is to deal with the chicken head, a knife to chop the chicken head into two halves, and then take one half of the head and arrange it next to the chicken neck.