The seven-step method of correctly killing a snapper is as follows:

1. Cut in from the tail end as you would normally kill a fish.

2, cut to the root of the neck across the neck bone cone a bit.

3, the snapper no longer move can be cut to the neck and head.

4, remove visceral grease and other contents.

5, with a small amount of boiling water to soak the snapper.

6, tear off a layer of black skin on the shell of the turtle.

7. Scrub the meat with salt.

Introduction of turtle:

The turtle is an animal of the family of Softshelled Turtle and the genus Turtle. The adult dorsal disk is 192.0-345.0 millimeters long and 138.8-256.0 millimeters wide. The head is moderately large with a thin anterior end. The muzzle is long, forming a fleshy muzzle protuberance, and the nostrils are located at the end of the muzzle protuberance. Eyes small, pupils round. Anastomosis longer than or equal to interocular distance, equal to or slightly shorter than eye diameter. Auricular aperture not visible.

Dorsal disk ovoid, posterior margin rounded, not covered with horny shield, but with soft leathery skin. The anterior margin of the dorsal disk is folded backward. Disk surface with longitudinal ribs composed of small scrofulous grains, more than 7-10 on each side, slightly parallel to the body axis near the ridge. Ventral armor flat and smooth, may have 7 callosities, on epigastric plate, endogastric plate, lingual and hypogastric joints and saber plate.

The posterior lobe of the abdominal armor is short. The limbs are flat. Lateral marginal membrane of fifth finger and toe well developed. Body dorsum greenish gray, yellowish olive or olive. Abdomen creamy white or grayish white with grayish black regularly arranged patches. Juveniles have black round spots with light-colored edging on the skirt and symmetrical pale gray spots on the abdomen. Jaws and side of head with greenish-white intermixed worm-like ornamentation.