These steps are for reference. The first step is to kill fish.
This is very simple. Put the chopping board in the pool (so as not to spill blood everywhere and clean it up).
, turtle belly
Put it up on the chopping board,
100% success rate: the turtle stretches its neck and turns it over. All right, a heavier kitchen knife.
Hold your neck hard, chop! Be sure to be clean and tidy!
Step 2: Bleeding
, be sure to put it clean! Turtle blood is generally not recommended.
Step 3: Scald the turtle:
At the same time, you can draw less water, and when the blood is drained, the water will almost boil. Water boil
Let it stand for a minute or two, then put the turtle in it for soaking;
It should be noted here that the water temperature corresponds to the weight of the turtle. The bigger the turtle, the higher the water temperature.
(Up to over 90 degrees)
But the young nail
Fish water temperature should not be too high,
Otherwise, it is easy to bring the meat down when the turtle peels off its skin in the next step.
I only deal with this
1 kg a little more. It's basically boiled water.
When you see that the turtle's surface is white or you can peel it by rubbing it with your hands, you can peel it.
Step 4:
The first point of deodorization: peeling (removing a layer of skin from the whole body surface of turtle)
It is easy to rub off a layer of skin (abdomen, back, head, feet, legs, tail) of the turtle by hand.
If you don't go, turtle
It will stink and have a strong smell of mud.
Skin of abdomen
The skin of the back
The fifth part: slitting open the belly.
Find a sharper knife and follow the lid of the turtle.
Cut it open and find the bones of his head, neck and limbs, along the bones
The cover can be removed by the head seam,
The internal organs will be exposed for processing.
Turtle gall is located in the middle of its body, much like fish gall and ink.
Green. Find it and put it in a small bowl. Don't break it.
All the other internal organs (don't give up the liver, although it looks very fat and tender.
Throw away all the things that can't be eaten. Be careful with your hands when handling.
：）
Cut open the turtle (on the left, the little dark green thing in the middle of the turtle is gall)
Step 6:
The second point of removing fishy smell is to remove the "oil" from the turtle.
Turtle oil looks nice. It's from Huang Cancan, but it's actually the source of foul smell. Be sure to remove it. The abdomen is easier to remove,
Just take it off, but be careful about the legs, there will be a lot of oil "hidden" in all corners, find them,
Eliminate it.
Do you know the reason why soft-shelled turtle is braised in brown sauce in some restaurants? Because they don't have time to do it carefully,
so
Braised, spicy and pickled vegetables, there is no obvious smell. In fact, soft-shelled turtle is still stewed or boiled in soup, which is very delicious.
In the picture above, the abdomen is on the left, and the leg is on the right. Please note that there is oil in the small seam on the leg.
Step 7: Get rid of the turtle claws and "Little J J": Little JJ.
(reproductive organs) in the body (near the tail)
, you can see it. go to
After cleaning, you can cut it into small pieces and wait for the next step.
Step 8:
The third point of removing fishy smell: soaking meat in bile.
You should never think that bile will make meat bitter and unpalatable.
In fact, for turtles,
Bile is a wonderful thing.
The soft-shelled turtle soaked in bile is especially delicious when stewed.
If you don't go through this
One step, it still stinks!