You can lay the tortoise flat or turn it over, then step on it with your feet, and when its neck sticks out, cut it off quickly with scissors or a kitchen knife. You'd better put the blood in a bowl, or it will be everywhere. If you are really afraid of killing, you can send it to the market and ask the store that specializes in slaughtering to kill it, and then clean it yourself.
After slaughter, boil a pot of water, the water temperature is about 80- 100℃, and then put the soft-shelled turtle in hot water for 3-5 minutes (it must be put into the water immediately after slaughter, if it is left for too long, the soft-shelled turtle will secrete a lot of toxic substances, and the water temperature can show the softness of the soft-shelled turtle). Then tear off the membrane on the turtle. If you are afraid of heat, you can soak it in cold water before tearing it off.
After the turtle is cleaned, use scissors to cut it from the bottom of the turtle skirt along the periphery, but don't cut off the skirt (also called flying edge, which is located around the turtle and is the most delicious part of the turtle). Open the lid and take out the internal organs and butter. You can also cut a cross on the turtle's stomach with scissors to dig out the internal organs and butter. After cleaning the turtle, cut off the four legs and tail sheath of the fish and remove all the butter inside.
Be careful not to cut your hand when killing turtle.