2. Slay the chicken upside down, pull the lower beak of the chicken mouth with your left hand, and insert the knife into the chicken mouth with your right hand. When the tip of the knife reaches the second cervical vertebra, it quickly cuts off the blood vessels in the neck, and then obliquely penetrates into the brain and eye in the center of maxillary fissure, destroying the nerve center of feather muscle, making the feather fall off easily and promoting its rapid death. This method has no incision on the chicken neck, which looks good and sells well. Perm your hair as soon as possible after bleeding. Pay attention to keep the chicken intact and don't scratch the skin.
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Third, the plastic surgery first cuts off the wings of the chicken from the wrist joint and the feet from the ankle joint. Then the class started and a long knife was cut from the sternum to the anus. It is required that the knife surface is neat and does not produce minced meat. Pull apart the chest muscles on both sides to expose the sternum, then cut the sternum with a knife and take out the viscera, esophagus and trachea. On both sides of the second and third thoracic vertebrae, the ribs and pectoral muscles were cut obliquely upward at an angle of 30 ~ 40. Be careful not to cut off the skin for the convenience of modeling. Wash the inner cavity of the chicken with clear water, and don't tear the fat and oil skin of the abdominal wall when cleaning, so as not to affect the quality of the pickled chicken. Wash the chicken and soak it in clean cold water for 4 hours to remove the blood from the body and whiten the muscles. Then cut off the beak and put a rope through the nose of the chicken to drain the water.
Fourth, pickling is the key to determine the quality of preserved chicken.