Smaller snappers: turn the snapper over, and he'll stretch his neck out and try to use it to turn his body over. At this point you can use the back of the knife (do not use the blade of the knife, leaving the neck as a grip) to break the neck bone. Then soak it in about 80 degrees water until the body surface turns slightly white, and then fish it out immediately. At this time, the hard skin on the surface of the body has floated away, and the snapper basically will not move. You can easily remove the skin. Then hold the turtle's long neck in your left hand and cut along the back armor with a knife in your right hand. Remove the internal organs and yellow colored grease (grease tastes fishy). Then open the jaws of the turtle and turn it over to see if there are any fish hooks. This is done.

For large snappers, take a large iron hook and let it bite. Bite it with the back of the knife with the back of the knife in its head a knock, the hook will be dead nailed. Then hang it up. Wait for it to run out of steam and then retract before soaking and stripping.

Key: 1, take the knife before flipping, and be quick. Otherwise knocked not hit the snapper will shrink back and will not come out again. This time you can only reach out chopsticks to let it bite and pull out. It's a lot of work. Also have a do pull, a do knock, labor intensive. 2, the temperature of the water should not be too high. 2, the water temperature should not be too high and the soaking time should not be too long, otherwise the skin will be connected with the meat, it is difficult to peel off. If you are afraid that the water temperature is difficult to control can be reduced to about 60 degrees, while soaking and peeling. 3, to check the chin, and to be careful. The hook of the hanging turtle will not be big and will be hidden deep. But eat into the human stomach will be crippled. If you are too much trouble you can throw away the head of the turtle when chopping the pieces. But this is not allowed in the hotel