1, first slaughtered turtle in hot water, scalding 2-5 minutes, the temperature of about 70-80 degrees (specific time and temperature according to the tenderness of the turtle and the season to grasp) fish out.

2, cooled, (you can also use cool water to soak cooling), with a knife (if the hot good, with the hand rubbed off can also be) will be the whole body of the turtle black dirt skin gently scrape clean, especially the head, four feet and skirt part, feel slippery, on the line.

3, don't scrape or scrape off the skirt (also called fly side, located around the turtle, is the most flavorful part of the turtle). Scrape the black skin, and then clean the turtle.