The method of cutting down the neck
1. Select the snapper and place it on the board so that its belly cover is facing downward and press the back.
2. Hold down the back of the turtle with one hand and cut from the right side of the turtle with the other hand (if the knife is operated with the left hand, the right hand should hold down the back of the turtle and cut from the left side of the turtle), and slice along the back of the turtle to open the shell, and pay attention to the back of the knife to press against the neck of the turtle, so as to prevent the mouth of the turtle from biting people. If the guests need turtle blood, you can drop the blood after the first knife and keep it (if you take turtle blood, it is best to choose the chopping head slaughter method, before opening the lid to chop off the head of the turtle, so that the blood is faster and fresher).
3. Turn the turtle cover, take out the viscera, slice off the fat (be sure to slice clean), find out the bitter gall, drop the bitter gall into a cup to make bitter gall wine. Slicing out the meat of the turtle in the belly cover.
4. Blanch the snapper in boiling water for 30 seconds, then quickly rub off the skin from the back shell, belly cover and limbs. This process must be fast, from the knife slaughter to blanching is best completed within two minutes, otherwise when the body of the turtle is stiff, the skin will not be easy to rub down.
5. Rinse the skinned turtle well and put it on the board to be cut. The meat is also washed and cut.
Bloodletting by cutting the neck
1. Lure the snapper with something to make it stretch its neck. Quickly grab the head of the snapper and make sure to pinch the upper end of its neck to prevent it from opening its mouth and biting.
2. Grab the head of the snapper and quickly cut the root of the neck to drain the blood.
3. Continue to hold onto the head of the snapper, and cut the knife down through the neck, slicing the back of the snapper open.
The snapper's belly and back shell are completely open, and the next step is the same as the neck knife slaughter method.