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Wei Yang's uncle had done this before. The soup he cooked for grandma had too much medicine in it, and it had a strong smell of medicine! Grandma pinched her nose and didn't want to drink it, so she asked Wei Yang to drink with her.

To be honest, Wei Yang was quite happy at first, because there was only a small bowl of soup in her house and she was reluctant to drink it.

As a result, within half an hour after she drank a bowl of chicken soup that day, her head started buzzing!

The greatest benefit of stewing black chicken with Chinese medicine is that it can neutralize the medicinal properties, but the amount of medicine in stewing half a chicken is not enough.

So, if you want to make soup, don’t think about saving money. . .

Next, it’s time to remove the chicken feathers.

If you are killing a chicken at home, you must pay attention to the age of the chicken. If it is less than six months old, especially a chick that is three or four months old, you must add a little cold water after the water boils.

If it is a big pot, just use about one ladle. If the pot is small, use a slightly smaller amount, mainly to prevent it from boiling too much.

Because the chicken skin is not that old at this time. If the water is too hot, it will be burned.

When pouring water, be sure to scald the chicken feet carefully, otherwise the skin will not come off.

When water is flowing on the chicken feathers, the water flow should go against the direction of the chicken feathers, because chicken feathers have a little waterproof effect. If the water flow goes along with the direction of the chicken feathers, some places may not be burned properly.

After pouring water once, turn the chicken over and pour water on the other side.

Be sure to pay attention to the water temperature.

Don't put it in hot water for too long, otherwise it will be scalded.

When the time comes, pull the hair and the skin will come off.

When plucking the chicken, you can start with the chicken feet, pluck the hair at the chicken ankle, and then peel off the skin of the chicken feet.

Pay special attention to the fact that there is a layer of shell at the location of the chicken's toenails, which should also be taken off.

Hey, this position is not easy to handle. Wei Yang has already been there, so he just bites it with his teeth.

When plucking hair, pluck along the hair direction.

It has to be fast. If it is not fast enough, it will be difficult for it to leave its native land and it will be easy for it to take root.

Even if you pour water on it again, only the skin will be easily burned, but the fur will still be very firm.

Be careful with the wings, as the hair there is particularly easy to get stuck, especially the large hair on the chicken wings, which is prone to getting stuck at the roots.

At this time, you need to squeeze it like a pimple.

If that doesn't work, you can also use tweezers to pull it out.

The structure of a chicken's neck is very similar to that of a human's neck. All the lymph nodes are on the neck, so try to avoid removing the chicken skin on the neck. Don't leave it behind.

Before opening the chicken, cut the edge of the chicken meat first. Be careful not to cut it. If the chicken feed inside flows out, it will be very annoying to clean up.

Take that little thing off. It is attached to the chicken's breast, but it can be separated.

Be sure to squeeze it tightly! Squeeze as much food as possible inside, and then cut the intestines connected to it.

This way, not too much dirt will come out.

If the chicken is not fed before it dies, that is a different matter.

Then there is the place where the base of the wing connects to the chest, which is about half a knuckle high. Make a cut and you can feel the joint.

You can remove it along that joint.

Next, make a cut on each side of the chicken thigh, then use your hands to stretch it outwards.

At this time, the chicken's anus is exposed to the butcher. It is about half a finger joint above the anus, and a cut is made at the bulging position of the chicken's yellow belly.

Be careful here, as it is easy to cut the chicken intestines if you are not careful.

It would be really disgusting to have a stomach full of shit, so you must be careful.

The opening should be larger, large enough for the person killing the chicken to put his hand in.

With your palm facing upward, reach inside along the spine and use your fingers to break up the adhesions between the chicken's internal organs and cavity.

Then, follow the chicken intestines upwards and touch the intestine that connects to the chicken core.

Then reach out and feel the adhesion at the chicken breast, and try to break it as much as possible. This way, there will be no adhesion when pulling it out, thus preventing the chicken intestine from being damaged.

After taking out the internal organs, cut off the anus!

First, push the internal organs to one side and cut the other side, otherwise it is easy to cut the chicken intestines.

After taking out all the internal organs, reach out and touch the chicken's back.

Chickens have lungs. You have all seen chicken skeletons. They are located on both sides of the chicken spine. They are independent. When you take out the intestines, if you are not skilled, you will not be able to take them out all at once. If you are a novice, it is best to take them out separately and make sure they are clean.

This is very simple, just peel it off one piece at a time.

Especially if you buy the kind in the city, the chicken has been killed and you have to clean it up when you get home. I'm not sure if they will take out the chicken lungs.

Another thing is the chicken butt tip.

After removing the chicken feathers, you can see that there is a small twist on the tip of the chicken's butt.

People say that chicken buttocks are poisonous. In fact, it is that location that is poisonous. After cutting it with a knife, you can see an obvious yellow paste-like substance.

In fact, it is not poisonous, it is just that there is too much fat. If the chicken is fat, oil will really come out of that part.

That needs to be dug out, otherwise there will be a bit of chicken smell that humans don't like.

There are also chicken liver and chicken gallbladder. These two plus the chicken heart are all connected. When picking the gallbladder, it is best to use scissors to pick up the gallbladder. You can also remove a little chicken liver and make sure to dig it thoroughly, otherwise the chicken gallbladder will break, and it will be really bitter!

Chicken gallbladder can be eaten raw, and it is said to reduce internal heat. However, its taste is a bit strong, and some people may not be able to stand it.

This is really unpalatable, not recommended!

The last one is how to process the chicken gizzards.

The shape of the chicken gizzard looks a bit like a snail when viewed from the side. Remember to scrape off the chicken fat on top before cutting it open.

Place the side connected to the intestine on the palm of your hand, then cut along the smooth line.

At this time, can we see whether this mechanization is good or not? If he usually gives enough sand or some digestive substances, the chicken gizzard lining will be particularly easy to tear.

If there is a belly-like area connected to the intestines, remember to clean that area as well. Scrape it gently as there is a thin film on it.

Then you need to clean it carefully, because when you break it open, some semi-digested food from the chicken gizzards will inevitably get stuck on it.

At this point, the chicken is almost done, and the next step is to remove the chicken along the joints.

For the legs, just slowly cut downwards along the previous incision site, bending it as you go, and you will be able to see the joint.

For the chest, just cut along the marks on both sides of the incision. When the knife can't move anymore, it's like chicken ribs, which are easy to cut. Just use a little more force.

Then stand it up, bend it in the middle, and basically the entire back will be separated.

It’s actually quite simple to unload this chicken.