After killing a duck, how do you remove the fine fluff on the duck skin?

The fluff on the duck skin is not easy to pluck, you can wet it with cold water first, and then put it in hot water, and you can't use boiling water to burn the skin.

After that, slowly remove with forceps.

The easier way is to eliminate it with high temperature, fire, and red-hot iron iron.

After killing the duck, the fine fluff on the duck skin can be removed with wine fire or blowtorch!

Can be grilled over fire. You can also heat the pot. Scald on top.

Here's how:

1. Before killing the duck, pour a small cup of rice wine on the duck, and the pores of the duck will be dilated after a while, and the fine duck feathers are easy to pull out.

2. Prepare a basin of cold water and put a little salt in the water.

3. After killing the duck, put the duck in cold water and wet its feathers.

4. Don't boil the water to blanch the duck, and it will be difficult to pull out the fine duck feathers if it is completely boiled.

5. Put the duck into the boiled hot water, let the hot water completely cover the duck, and then take it out.

6. This plucking of duck feathers is fast and the fine duck feathers are also very clean.

It's hard to take. Generally, it is difficult to remove the fine hair when the duck is moulted.

If you soak in the water for a long time, you will use pliers to make it easier to clean the fine hairs.

You can put it on the fire and burn it quickly, and it's almost the same.

Materials: water, pliers.

1. Pour a small cup of rice wine on the duck before killing the duck, and the pores of the duck will be dilated after a while, and the fine duck feathers are easy to pull out.

2. Prepare a basin of cold water and put a little salt in the water. After killing the duck, wet the feathers of the duck in cold water.

3. Precautions: Do not boil the water of the duck, and it is not easy to pull out the fine duck feathers if it is completely boiled.

4. The last step is to put the duck into the boiling hot water, let the hot water completely cover the duck, and then take it out.

It can be roasted off with fire.

How to kill a duck:

1. Take a bowl and put 100 grams of warm water and refined salt. Put the two wings of the duck together, the thumb and index finger of the left hand grasp the root of the duck's shoulder, the back of the duck is close to the back of the hand, the little finger hooks the duck's right leg, and then pinch the duck's beak with the right hand, the neck bends upward, and the head is given to the thumb and index finger that holds the root of the duck's shoulder, and is pinched between the duck's head and neck. Use a knife to cut a small cut at the duck neck, such as the size of a soybean grain, to cut off the trachea.

Then pinch the duck's beak with his right hand, pull the neck up and down obliquely, drip the blood in the bowl, and cut off the drops until the duck stops shaking, and then you can go to the boiler to scald the feathers.

2. When the water temperature is 61, put the duck in the pot and remove it from the pot at 64. Depending on the size of the pan, the next one can be as good as a few. After getting out of the pot, pull the duck palm with your left hand to make the duck float in the pot, and use a wooden stick with your right hand to pluck the duck feathers at any time to quickly penetrate the water.

3. After the duck feathers are blanched out of the pot, start to cook the feathers while they are hot. First simmer the breast, then the neck, then the back, grab the crotch, and pull the tip of the tail. Depending on the part of the duck, it can be used with both left and right hands.

4. Cut open the duck's belly, clean its internal organs, and wash it.

The process of killing ducks is very tedious, especially the removal of duck feathers, which is very time-consuming and requires a lot of patience.

This can be poured into a shallow dish with a high degree of liquor, lit with a match, and the duck is reversed, and the short hair is gone. Agree with this answer, just use plain white oil, I've experienced it myself.

The trick of plucking duck feathers.

Water scalding. Don't boil the water in which the duck is blanched, just boil it until the water surface is full of fish stars. Otherwise, the duck pores will shrink after encountering 100 percent of boiling water, and the duck feathers will not be easy to pull out.

Drinking. Before killing the duck, pour a small cup of rice wine on the duck, and soon the pores of the duck will be opened, and the duck feathers are easy to pluck out.

Add salt. Immediately after the duck is slaughtered, the feathers are soaked in cold water and then scalded with hot water. Add a small tablespoon of salt to the hot water to blanch the duck and all the fluff will be clean. This is a trick to plucking duck feathers.

When slaughtering ducks, many people find it most troublesome to pluck the duck feathers. Here you might as well try a method: before slaughtering, pour 1 teaspoon of wine, cut the neck and bleed off the breath, soak it in the hot water that is always maintained, soak the duck body first, then soak the duck's head and neck, and pluck along the duck feathers, so that it is easy to pluck it clean.

It's very simple, spray it with alcohol, burn it with fire, and you're good to go.

You can use the rosin to get rid of it, scald the duck with boiling water, pluck out the big hair, and then coat the whole body of the duck with the rosin that is boiled in the pot into a liquid shape, and when the duck is cold, gently remove the rosin with your hands, and the duck's small fluff is also down.

Duck, English name duck. Chordates, subphylum of vertebrates, ornithischia, duck of the duck family, domesticated from wild mallards and spot-billed ducks, are a common domestic pofowl. It is a general term for waterfowl in the duck subfamily of the order Duckidae, which is a kind of water and land amphibian.

But it can't stay in the water for too long, it's an oviparous animal.

The fur in the duck skin can be burned with fire first, the duck fur can be burned clean and scraped with a knife, and then put it in water to wash until it is thoroughly cleaned. There is also a method of soaking the duck skin in hot water and then plucking the feathers with tweezers, which takes a longer time and requires patience. In addition, before removing the duck skin, you can soak it in cold water for a while, and then soak it in hot water, which can make the duck skin pores shrink quickly, and remove the duck fur faster, and the water temperature is generally about 90 degrees of hot water, and you don't need to use 100 degrees of hot water, you can add some salt after soaking, the icing on the cake.

To clean the duck's feathers, the materials that need to be prepared include: edible salt, cold water, and pot.

First, add some salt to a basin with cold water.

2. Put the killed duck into the prepared pot with thick skin.

3. Boil water with firewood or gas.

4. Add some cold water after boiling.

5. Bring the water to the right temperature and add a teaspoon of salt.

6. Put the ducks in the pot into the salted water with the temperature adjusted for a while.

7. When plucking, pluck the tail hair of the shoulder and the hair of the duck's paw and the skin of the duck's mouth, and then pluck other hairs.