Slaughtered turtle in hot water, scalding 2-5 minutes, the temperature of about 70-80 degrees (specific time and temperature according to the tenderness of the turtle and the season to grasp) fish out. After cooling, (you can also use cool water to soak cooling), with a knife (if hot, with the hand rub off can also be) will be the whole body of the turtle black dirt skin gently scrape clean, especially the head, four feet and skirt part, feel smooth, on the line. Attention, do not scrape the skirt (also known as the edge of the fly, located around the turtle, is the most flavorful and beautiful part of the turtle body) scrape or scrape off. Scrape the black skin and then clean the turtle.

From under the skirt of the turtle along the perimeter of the cut, lift the lid, remove the viscera; there is another method, is to use scissors or sharp knife in the abdomen of the turtle cut cross cuts, dig out the viscera, wash with water. After gutting, wash, chop off the tip of the four claws and tail sheath, remove the butter attached to the four feet. Well, the initial processing of the turtle is completed.

After the turtle slaughtered and washed, there is a very important step before cooking in the pot, it is necessary to deal with a layer of sandy skin on the body of the turtle! Turtle because of years of drilling in the sand, the body will wear out a layer of old skin to be inedible, must be peeled clean. The way to do this is to put the snapper in hot water at about 80 degrees for a few minutes, then use your hands to peel the sandy skin off the back, skirt, head and neck, and legs of the snapper. Here it is important to note that do not handle the skirt as well, just outside a thin layer of sand skin.