Egg selection: Eggs used for hatching should be fresh, preferably eggs within a week. Eggs should be stored at 13 to 16°C and relative humidity of 75% for 12 to 18 days. The hatching rate for storage for more than 3 weeks is low and cannot be used for seeding. During storage, the small head of the egg faces up and turns the egg once a day. The shape of the eggs should be normal, moderate in size, deformed, heavily stained, cracked, thin shell, oversized or undersized eggs, and should not be used as eggs. Disinfection of eggs: Pre-hatch eggs are sterilized. The commonly used method is the formalin smoke method, ie 28 ml of formalin and 14 g of potassium permanganate per cubic meter of volume. Pour the formalin solution into the pan containing potassium permanganate, close the doors and windows, seal the gap, open the doors and windows after 30 minutes, clear the odor and incubate. Incubation method: artificial hatching can be used, and hens can also be used for hatching. Incubators for artificial hatching must first be disinfected and then placed into eggs. The incubation period is 21 to 22 days. In the first 19 days after hatching, the temperature in the incubator should be maintained at about 37.8°C, the relative humidity should be maintained at 60% to 65%, and the temperature at the 20th to 21st days should be about 37°C. Humidity should be increased to 65% -70%, the purpose is to prevent chicks villous shell, affecting hatching. Incubation: In the first 19 days after hatching, the eggs are turned every 2 hours and the degree of egg turning is 90 degrees. After 19 days, the embryos were transferred into the hatcher and the eggs should be stopped. During the later and later stages of hatching, the embryonic development is accelerated, the heat production increases, and the temperature in the incubator is increased. In order to eliminate the excess heat, the eggs can be dried. In the event of a power outage and an overtemperature occurs, the eggs should be aired. Each time the eggs are allowed to dry for 10 to 15 minutes, they are generally dried until the egg temperature drops to 32 to 33°C. During hatching, the eggs are usually bred twice. The first time after 7 days of hatching, no zygote and dead embryo eggs are picked out. The second time, 14 days after hatching, embryonic eggs are sorted out. After hatching for 19 days, the egg was transferred from the egg tray to the hatching tray. The eggs were sent to the hatcher for hatching. The temperature was 37° C. At this time, the water tray was properly watered to increase the temperature. When hatching was normal, the shells were generally started on 21 days, hatched on 22 days, and hatched on 23 days.