Introduction to the rapid plucking method of chicken feathers

1, add edible salt or white vinegar, soak the slaughtered chicken in cold water first, and then quickly put it in boiling water for a while. At this time, you can add an appropriate amount of edible salt or white vinegar to the water, so that the fluff on the chicken can be cleaned and it is more convenient to pull up the chicken feathers. Remember, you can't use freshly boiled water. When chicken feathers meet 100 degree boiling water, their pores will shrink, making it more difficult to pluck. About 80 degrees of water will do.

2. Fill the chicken with white wine or white vinegar: 30 minutes before killing the chicken, fill the chicken with 1 teaspoon of white wine or white vinegar first, so that the chicken will get excited and the pores on the chicken will expand. It will be much more convenient and quick to pluck chicken feathers after hot water is scalded.

3, add edible alkali: before the chicken is scalded with boiling water, so put the chicken in the alkaline water with edible alkali, you can wash off the oil on the duck feathers first, and then pluck it is much more convenient and convenient.

4. Soak the newly slaughtered chicken in hot water of about 75 degrees for 20 seconds and then take it out. Put it in a clean place, and the chicken feathers will fall off when you push them with your hands. Then grab the chicken feathers on your hands and rub the soft hairs on other places, and it will be fine soon. Pull hard on the bristles on the wings. When the chicken skin is a little dry, bake it on the gas, and the remaining fine hair will be OK.