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How to kill a duck is the easiest and fastest way

1. Bind your feet, hold the duck's beak in your hands and bend your neck back to reveal the throat under the mouth. Which part of the hair is plucked?

2. The use of plucking wax will quickly pull out the fine hairs on their bodies, saving time and effort, and safety, unlike rosin. After the duck is slaughtered, pluck the big feathers, soak the duck in about 10 seconds, take out the duck and put it in cold water, about 10 seconds. After cooling and solidifying, peel off the wax, and the fine hair comes out.

3. Live ducks are generally slaughtered by neck, mouth, ear vein and mechanical running water, the first two methods are the most commonly used, and their operations are as follows: neck slaughter, also known as cut-off three-tube bloodletting.

How to kill ducks

First catch the duck, as shown in the following picture. Next, pour the ducks with the right amount of liquor, so that it is more convenient to kill the ducks, as shown in the picture below. Next, cut the duck's neck with a knife and release the duck blood, as shown in the picture.

In domestic slaughtering, boiling water and cold water can be mixed at 3:2, or the slaughtered duck can be soaked in cold water and then burned in boiling water. The suction time is usually 30-60 seconds. Scald should be done when the duck stops breathing completely and there is no loss of body temperature.

. slaughter, first use a rope to tighten the duck's foot, wrap it around the wing, clamp the duck's neck with the thumb's first index finger, straighten it, then cut the throat near the head of the duck's neck, and quickly bend the duck's head up slightly to make the blood flow out. 2. Hot water and depilation are roughly the same as those of chickens.

What's the best way to kill ducks?

The best way to kill ducks is to take a bowl and put in 100 grams of warm water and refined salt.

The use of plucking wax will quickly pull out the fine hair on their bodies, saving time and effort, and safety, unlike rosin. After the duck is slaughtered, pluck the big feathers, soak the duck in about 10 seconds, take out the duck and put it in cold water, about 10 seconds. After cooling and solidifying, peel off the wax, and the fine hair comes out.

Slaughter method: before killing, you can pour some yellow rice wine to the duck, ten minutes later, hang one of the duck's feet with a rope, wrap it around the wing, clamp the duck's neck with your hands, straighten it, and then cut the throat near the neck near the head. Quickly bend the duck's head up slightly to make the duck bleed out until the duck is completely dead.

Live duck slaughter generally has neck slaughter, oral slaughter, ear vein slaughter and mechanical running water slaughter, the first two methods are the most commonly used, their operations are as follows: neck slaughter: also known as cut-off three-tube bloodletting method.

Take the duck out of the feeding orchid and tie the duck's feet with a rope for the next step, and then we tie the duck's wings up with a rope, that is, let it leak out its armpits. We only need to use one chopstick and sharpen one end of the chopsticks with a knife.

First catch the duck, as shown in the following picture. Next, pour the ducks with the right amount of liquor, so that it is more convenient to kill the ducks, as shown in the picture below. Next, cut the duck's neck with a knife and release the duck blood, as shown in the picture.

How to kill ducks

1. First prepare knives, spirits, water cups, hot water, water basins, catch the ducks, and then pour the ducks with the right amount of liquor, so that it is more convenient to kill ducks. Next, cut the duck's neck with a knife and release the duck blood. Then put the duck into the basin and pour in boiling water to pluck the duck's feathers.

2. In domestic slaughtering, boiling water and cold water can be mixed at 3:2, or the slaughtered duck can be soaked in cold water and then burned in boiling water. The suction time is usually 30-60 seconds. Scald should be done when the duck stops breathing completely and there is no loss of body temperature.

3. Live ducks are generally slaughtered by neck, mouth, ear vein and mechanical running water, the first two methods are the most commonly used, and their operations are as follows: neck slaughter, also known as cut-off three-tube bloodletting.

4. Take the duck out of the feeding orchid and tie the duck's foot with a rope for the next step, and then we tie the duck's wings up with a rope, that is, let it leak out its armpit. We only need to use one chopstick and sharpen one end of the chopsticks with a knife.

How to kill a duck

1. Do a good job in quarantine and slaughter healthy ducks and diseased ducks separately, first of all, health, then disease. You can't kill it on the farm. Kill.

2. Catch the duck first, as shown in the following picture. Next, pour the ducks with the right amount of liquor, so that it is more convenient to kill the ducks, as shown in the picture below. Next, cut the duck's neck with a knife and release the duck blood, as shown in the picture.

3. After plucking the duck feathers, cut open the belly of the duck, clean its internal organs, and then wash it. After killing the duck with salt or vinegar (1) immediately soak the duck feathers with cold water, then scald them with hot water, and add 1 tablespoon of salt to the hot water of the hot duck to remove the feathers.

4. Bind your feet, hold the duck's beak in your hands and bend your neck back to reveal the throat under the mouth. Which part of the hair is plucked?

5, neck slaughter method: also known as cut off three tubes bloodletting method. When slaughtering, one hand grabs the duck's wings, ten fingers clasp the duck's right foot, thumb and index finger squeeze the junction of the duck's neck and head, tightening the skin, so that the duck can not struggle; the other hand holds a knife in the duck throat to cut off the esophagus, trachea, and blood vessels.

6. How to properly kill and bleed ducks and prepare a small bowl with 100g lukewarm water and an appropriate amount of refined salt to receive duck blood. Tie the duck's feet, then hold the duck's beak with your hands, break the duck's head back, expose the throat, and pull out the duck feathers where the knife is placed.