You can put the turtle flat or turned over can, and then step on its body with the foot, and so the neck out when the scissors or kitchen knife quickly cut its neck, it is best to take a bowl to the blood, or get everywhere, if they are really afraid of killing, can be sent to the market called special slaughter shopkeeper to help the owner to kill, and then clean and processed by themselves.
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After the slaughter is completed, boil a pot of water, the water temperature is about 80-100 degrees or so, and then put the turtle into the hot water, scalding 3 to 5 minutes (be sure to put into the water immediately after the slaughter of the turtle is completed, placed in the water for too long, the turtle will be secreted by a lot of poisonous substances, the water temperature can be shown to the tender and tender to determine the turtle's old age) fish out. Then the turtle body layer of membrane tear off, afraid of heat can be soaked in cool water and then tear.
After the turtle is cleaned, use scissors to cut from under the turtle's skirt along the periphery, but don't cut off the skirt (also known as the fly side, located around the turtle, is the most flavorful and beautiful part of the turtle body), lift the lid, remove the viscera and butter. You can also use scissors to cut a cross in the belly of the snapper and scoop out the guts and butter. After cleaning the snapper, cut all four legs and the tail sheath of the fish and remove all the butter inside.
Be careful not to cut your hand while killing the turtle.