Can you practice knife work in the kitchen of the factory?

1. After the whole chicken is slaughtered and smoked, wash it with water (keep the chicken skin unbroken), when removing the bones, first in the middle of the two wings and shoulders at the neck of the chicken's head, cut a knife along the neck bone, cut a 7 cm long mouth on the skin of the neck, pull the flesh away with your hands, pull out the neck bone, and break the neck with the tip of the knife near the chicken head (the tip of the knife can not break the chicken skin), take it out from the opening, hook it with a hook (or tie it with a rope) and hang it up.

2. Turn over the chicken skin from the knife edge of the neck, slowly peel the meat below the chicken head with the belt downward, peel until the joints of the two arms are exposed, and cut the tendons of the joints with the tip of the knife, so that the wing bones are separated from the chicken body bones, and the wing bones are withdrawn.

3. After the wing bone is taken out, grab the neck of the chicken with one hand, hold the sharp bone of the chicken chest with the other hand, press it inward (avoid the bone cutting the chicken skin when peeling down), and continue to peel the skin and flesh downward (pay attention when peeling: the back of the chicken is easy to be scratched due to the lack of meat and tight skin), and gently cut the skin and bone with a knife. When peeling the legs, turn the legs and back over so that the thigh joints are exposed, cut the tendons of the joints with a knife (you can't cut the skin of the tail), attach the tips to the chicken, and rinse well.

At this point, the bones of the chicken have been separated from the meat, and all the bones (including the internal organs) can be removed.

4. Remove leg bones. First, cut the skin of the calf near the upper joint and the lower joint, pull out the calf bone, and then turn the skin and flesh at the joint opening of the calf to the thigh, so that the thigh bone is exposed to the flesh, cut the thigh tendon, scrape the bone with a knife with the right hand, and pull it out with the left hand.

5. After the bones of the chicken are all taken out, turn the chicken skin inward and rinse it with water to keep it intact in shape. The deboning method for ducks, pigeons, and quails is basically the same as that for whole chickens. On the cutting board, put the head of the fish on the other side, put the belly of the fish to the left, put the back of the fish to the right, hold the belly of the fish with the left hand, hold the knife in the right hand to make the blade close to the back bone of the fish, go deep into the back of the fish, cut from the gills to the tail, and draw a groove.

If you move the left hand holding the belly of the fish downward, the groove will split. Then from this groove, stick the blade to the bone, cut inward, cut beyond the back of the spine, when passing through the sternum and the back bone, be careful not to break the belly of the fish.

After completely separating the fish from the bone on one side of the back, turn the head of the fish back, still placing the belly to the left and the back of the fish to the right, and placing it on the cutting board. Then cut crosswise with the blade of the knife and the dorsal ridge, and cut the same as the front, cutting away from the junction of the sternum and the dorsal bone. The back bone is removed from the back incision to cut off and remove the back bone of the head and tail, which are still connected to the flesh.