Method 01 for killing turtles

Method 1

Turn the turtle over, with its back to the ground and its belly to the sky. When it turns over hard and stretches its neck to The longest one is when the turtle stretches its neck and turns over, grab its neck with two fingers, cut its skull on the head with a sharp knife, and then control the blood. 02

Method 2

Use chopsticks to poke the turtle's mouth. The turtle is ferocious and will bite the head of the chopstick and won't let go. At this time, just pull out the turtle's head with force and then cut it off with a knife. For the neck, just control the blood. 03

After slaughtering, the soft-shell turtles need to be processed. First, put them in hot water and blanch them for 2 to 5 minutes at a temperature of about 70 to 80 degrees (the specific time and temperature will depend on the tenderness and season of the soft-shell turtles) fish out. After letting it cool (you can also soak it in cold water to cool down), use a knife to gently scrape off the black dirt on the turtle's body. Be careful not to scratch or scrape off the skirt (also called the flash edge, which is located around the turtle and is the most fragrant part of the turtle). After scraping off the black skin, clean the turtle. 04

Hold the knife horizontally, turn the turtle's belly upward, and cut it with a knife along the connection between the turtle's belly and its back (there is no bone connection here); cut along the top, all the way to the tail, and then from Cut the tail to the other side; split the turtle into two parts, as shown in the picture. Then remove the internal organs and cut the tail; finally use scissors to cut the head and neck, remember to remove the teeth, and wash with water after killing.