MySheen

Chickens and ducks pluck easily

Published: 2024-11-08 Author: mysheen
Last Updated: 2024/11/08, 1) when slaughtering chickens and ducks, first fill them with two tablespoons of white vinegar or white wine, wait 5 minutes for 10 minutes, the pores of the chickens and ducks become dilated, then slaughtered, then scalded with hot water, the feathers of the birds can be easily removed. 2) boil a pot of boiling water, add a spoonful of vinegar, put the slaughtered chicken into the pot, soak the chicken in water, turn it over and take it out after a few minutes. 3) do not boil the hot duck water, because the duck feathers shrink when exposed to 100 ℃ boiling water and are difficult to pull out. The correct way is to slaughter the duck when the water is boiling to blistering.

1) when slaughtering chickens and ducks, first fill them with two tablespoons of white vinegar or white wine, wait 5 minutes for 10 minutes, the pores of the chickens and ducks become dilated, then slaughtered, then scalded with hot water, the feathers of the birds can be easily removed.

2) boil a pot of boiling water, add a spoonful of vinegar, put the slaughtered chicken into the pot, soak the chicken in water, turn it over and take it out after a few minutes.

3) do not boil the hot duck water, because the duck feathers shrink when exposed to 100 ℃ boiling water and are difficult to pull out. The correct way is to put the slaughtered duck into the water and turn it over when the water is blistering, and drop a few drops of detergent in the water, so that the duck feathers can be easily pulled out.

 
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