1. Turn the tortoise over with its back to the ground and its stomach to the sky. When it struggled to turn over and stretched its neck to the longest, it quickly cut it at the root of the neck with a sharp knife and then lifted it to control the blood. Another method is to break the turtle's neck with the back of a knife. This method is generally used in restaurants, mainly for modeling. When the family cooks it themselves, just chop it up. The key to this step is to hold a good knife before turning over, with quick hands and quick eyes.
If you don't chop it the first time, the tortoise will shrink back and won't stick out again. At this time, you can only put chopsticks in and let them bite out. Thanks for your hard work. We need a pull and a knock, which is labor intensive. What a hassle.
2. Put the slaughtered soft-shelled turtle in hot water of about 80 degrees for 2-5 minutes. The specific time and temperature depend on the turtle's age and season, mainly depending on the slight whitening of the turtle's body surface, which can be immediately taken out for cooling.
The key of this step is that 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 and it will be difficult to peel off. If you are afraid that the water temperature is difficult to control, you can drop it to about 60 degrees and peel it while soaking.
3. At this point, the hard skin on the turtle's body surface has drifted away, and the floating skin is easy to scrape off. Draw a cross on the turtle's stomach with scissors or a sharp knife, dig out the internal organs and cut off the limbs and tail. The key is to remove the butter from the legs, because the turtle oil is fishy. You can also cut from the bottom of the turtle skirt along the periphery, lift the lid and take out the internal organs.
4. Gently scrape off the black and dirty skin of the turtle. Be careful not to scratch or scrape off the skirt, because the skirt is the freshest, tenderest and most delicious part of the turtle. Scrape the black skin and wash it.
5. Open the tortoise chin to see if there is a hook, even if the basic cleaning is completed. This step is also very important. Be sure to check your chin. Be careful. The hook for turtle fishing is not very big, and it is hidden deep. But if you eat it in a person's stomach, it will remain. If you are in trouble, you can throw away the glans when cutting into pieces. But this is not allowed in hotels.