The authentic chopping method of boiled chicken has turned into a hotel chef.

1, first cut off the chicken neck, then cut the chicken neck evenly, and take half of the chicken neck at the bottom of the plate.

2. The second knife is to cut the chicken's ass, cut the chicken in half, half for cutting the plate, and the other half for another plate.

3. The third knife is to cut the chicken wings from the roots of the chicken wings.

4, the fourth knife is a horizontal knife batch cutting, cutting the chicken leg from the thigh root joint of the chicken leg.

5. The fifth knife is actually not a knife. Instead, put the remaining skin of half a chicken on the chopping board, then press the back of the knife with your left hand, cut the chicken evenly into small pieces, then shovel the chicken with a knife and put it in the middle of the plate.

6. The sixth knife is to take the chicken leg that has just been cut, split the thigh vertically with a knife, and then decisively chop it into even small pieces, shovel it as it is and put it on the chicken.

7. The seventh knife is to deal with chicken wings. First cut off the wing root and middle wing, then cut the wing tip, middle wing and wing root into even pieces and put them on the plate.

8. The eighth knife is to treat the chicken head, cut the chicken head in half with one knife, and then take half of the chicken head and put it next to the chicken neck.