Canned chicken easy open lid in raw material processing, chicken suffocated first, in 70 ~ 80 ℃ hot water a little hot (to go to MAO), after unhairing, and remove impurities on the surface of the chicken (note that don't break the skin, remove with clean water surface of chicken, abdominal evisceration (note don't put the gallbladder is broken, in order to avoid bitter), chicken gizzard clean backup. Wash washing abdominal cavity, the grimy blood, sundry, finally use a knife to cut the chicken of the anus. Processed chicken with beer for 1 ~ 2 min.

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