Generally when killing a snapper, use chopsticks to lure the snapper's mouth to bite. When the snapper bites the chopsticks, pull the chopsticks with force to bring out the snapper's neck. This is not very successful. A simple way is to put the turtle upside down, the turtle will naturally stretch out its neck and turn over, then as long as the hand grasps one or two centimeters away from the head of the turtle, the head of the turtle can not be retracted, and then can be operated like killing a chicken. Another way is to use scissors to cut along the turtle's skirt. In addition, the blood of the turtle can be dropped directly into the shochu to drink.

How to get rid of fishy snapper:

When you kill the snapper, pick out the gallbladder from the snapper's internal organs, take out the bile, and when the snapper is cleaned, add some water to the snapper's bile, and apply it all over the snapper's body. Leave it for a while and rinse it with water. After this treatment of the turtle, and then cooked without fishy flavor.

Cordyceps braised turtle:

[Ingredients/Seasoning] About 1000 grams of turtle, 10 grams of Cordyceps, 50 grams of cooking wine, 8 red dates, 2 slices of ginger, 4 cloves of garlic, 1 green onion, and a moderate amount of soup. [production process]

①The turtle's back to the ground, so that its head stretched out, grabbed the head with his hands and pulled out, with a knife Qi neck root cut off the neck bone, out of the blood. Then cut a small opening in the throat, pull away the trachea, esophagus, and then use the knife from the neck to the tail disembowelment, cut off the limbs and bones, digging out the internal organs (including snapping turtle eggs), decapitated claw tip, mouth tip and tail. ② Soak the turtle in 70 ℃ hot water for 5 minutes, wipe off the white mucous membrane, and then put it into 80 ℃ hot water for 15 minutes to scrape off the black coat, wash. ③Scorch the turtle in a pot of cold water. Fish out and uncover the back shell, cut off the head and neck, then cut the turtle into 4 large pieces, cut off the limbs, peel off the butter, wash and spare. ④ Wash the net wormwood, soak red dates in boiling water and wash and set aside. Wash and cut green onion into pieces. ⑤ Put the net turtle into the casserole or large soup bowl, put the cordyceps, jujube, add wine, salt, monosodium glutamate (MSG), garlic cloves, scallions, ginger and chicken broth, cover the lid, steam over high heat for 2 hours and 30 minutes, take out the scallions, ginger can be picked.

Stewed turtle soup:

- Ingredients: turtle a (about 500 grams of the best), ham, mushrooms (dry, more fragrant), ginger, garlic onion, wine, salt, monosodium glutamate

-operation:

(1) will be turned over to the turtle, the back to the ground, belly to the sky, when it is vigorously rolled over the neck stretched out to the longest, and quickly use the fast knife in the root of the neck a chop, and then lift the blood control. Then lift the blood control. Then, into the water temperature of about 70 ~ 80 degrees, will be slaughtered after the turtle in the hot water, scalding 2 ~ 5 minutes (specific time and temperature according to the tenderness of the turtle and the season to master) fish out.

(2) after cooling (can not wait for the person can be soaked in cool water to cool down) with scissors or sharp knife in the abdomen of the turtle cut cross cuts, digging out the viscera, slaughtered limbs and tail a little bit, the key to the leg side of the butter to take off. (3) but also the whole body of the turtle black dirty skin gently scrape clean. Be careful not to scrape the skirt (also called fly edge, located around the turtle, is the most flavorful part of the turtle) or scrape off. After scraping the black skin, wash it. Even if the basic cleanup is completed. (4) turtle processing is complete, put in a bowl, cut into slices of ham spread, mushrooms, ginger, garlic and green onions can also be put together, and finally add wine.

(5) then it is time to spend time to stew, depending on the size of the turtle, small some of the hour is almost enough, the big one is added 60 minutes it.

Braised turtle:

Main ingredient: 750 grams of turtle

Accessories: 50 grams of fat tender chicken thighs, 25 grams of pork tendon meat, 25 grams of yellow sauce, 15 grams of green onions, 10 grams of ginger, 5 grams of pepper, 5 grams of star anise, 100 grams of cooked lard, 10 grams of soy sauce, 15 grams of cooking wine, 100 grams of broth

Production:

1) Live / p>

3) frying pan add cooked lard, medium heat to fifty percent hot (about 110 ℃), put onion, ginger fried to yellow when adding yellow flour sauce fried through, put pepper, star anise, chicken and pork frying, put soy sauce, shaoxing wine, broth, boiling service after 10 minutes of medium heat skimmed off the floating foam, poured into the casserole, and then into the turtle and the head, neck, limbs arranged into plastic;

4) and then put on the turtle liver, gall bladder, cover the casserole lid, put on a small fire until crispy, pick off the onion, ginger, pepper, star anise can be.

Turtle Sheep Soup:

- Ingredients: 500 grams of net lamb, 500 grams of net turtle, 10 grams of ginseng, 10 grams of wolfberry, 10 grams of sliced appendages, 10 grams of angelica, 15 grams of rock sugar, 50 grams of wine, 15 grams of green onion knots, 10 grams of ginger, pepper, 0.5 grams of monosodium glutamate, 4 grams of salt, 75 grams of cooked lard.

-operation: 1, the net turtle meat with boiling water, tear off the surface of the black membrane, pick off the feet and claws, clean. Mutton first branding wool, and then immersed in cold water to scrape clean. Turtle, mutton with cold water in the pot, boil two minutes, remove the smell of blood, fish out, and then wash with water twice, then, are cut into about 2, 6 cm square block. Codonopsis, goji berries, epiphyllum, angelica with clean water.

2, frying pan on high heat, put cooked lard, burned to 80% hot, under the turtle, mutton stir fry, then cook into the wine, continue to stir fry, collect dry water. 3, take a large jar, first into the stir-fried turtle, mutton, and then put the sugar, ginseng, slices of Chinese wolfberry, Angelica sinensis, scallion knots, slices of ginger, add 1250 grams of water, cover, first with a high fire to boil, and then moved to a small fire to stew to ninety percent of the rotten, and then put in the Chinese wolfberry, continue to stew for about ten minutes, off the fire, remove the onion, ginger, put in monosodium glutamate, pepper, served in a large soup bowl of meat that is ready.

Boiled turtle soup:

Raw materials soybean 100 grams, 150 grams of chicken thighs, 150 grams of phoenix claws

Seasoning salt, monosodium glutamate a little

Production process

1, will be a good turtle kill clean, chicken chopped small pieces of Angelica sinensis, ginseng, Chinese wolfberry, jujubes, wash and standby;

2, all the raw materials ready to be placed in the pot Inside, add the right amount of water, with medium heat to the water way to steam for 2 hours; 3, remove the stew pot, seasoning salt, monosodium glutamate, mix well can be;

4, Preparation: 10 minutes, cooking: 100 minutes

Special note this dish has nourishing Yin, water, in addition to the effect of annoyance.

Grandma's turtle soup:

1, turtle bought and let the staff to help break the blood (that is, cut a knife in the neck to bleed on the line). 2, take home after the first cold water rinse clean the whole body (back, belly and limbs can be hand-washed, the head do not use your hands to wash more than a hand-washed, you can use water to rinse. (Because the turtle broken abdomen heart does not die, be careful to be bitten). Wash the turtle at the same time to boil some water to be used (to ensure that the whole body of the turtle are immersed in boiling water). 3, put the rinsed turtle in a basin, pour the boiling water on the turtle, if you are afraid of scalding, you can use chopsticks to help turn over, so that all parts of the body are hot, so that you can smoothly erase all parts of the epidermis of the body, that is, a layer of soft, thin skin. 4, to confirm that all parts of the epidermis has been wiped clean (including four claws on the armor to be removed), you can open the belly (you can use scissors from the neck to the tail to cut through), take out its internal organs (give up the inedible, leaving edible, such as liver, heart, etc., rinsed and stored well). The lungs of the turtle are more difficult to take at this time, and can be taken later in the program. At this time to prepare some boiling water in the pot to be used. 5, the clean turtle carapace (refers to no internal organs), into the ready boiling water, put on the stove to boil. Boil it just enough (don't overcook it). Next you can dismember the turtle. 6, dismemberment, if the water is hot, you can less and some cool water (not too much) or stay a little time. At this time, you can first peel off the back of the deck, along the edge of the deck at the same time to "skirt" stripped; and then take off the abdomen of the white armor plate; and finally can be divided into five parts according to its four legs, tail. At this point, you can see a purple-black, soft lump where the front two legs are connected, and there is no muscle feeling when you touch it, which is the lungs (to be removed). The tail is not divided into another, can also be divided into four. 7. (This procedure can be combined with the previous one.) Wash each portion. Head on the mouth of the hard beak can be removed with scissors (remove); four legs of the muscle in the middle of a block, slippery, tender yellow oil should be carefully peeled clean, otherwise there will be a fishy odor. 8, next you can make soup. Onion, ginger, and turtle at the same time in the pot, pre-soaked black fungus can also be put down. Wait for the soup to boil that is turned off the small fire to continue to burn (this time can be stored in advance, cleaned offal into the soup a piece of pot). Time depends on the size of the turtle. A catty of turtle about two hours almost. Wild ones may take a little longer. Put the wine in when the soup is almost ready, and the salt before you start the pot. Next, the actual operation of our today's insights recorded as follows: 1. the current season to buy turtle, it is best to choose a city pound or so of male turtle. 2. 2. about the time to put the cooking wine, we and grandma's practice is not quite the same, we are in the soup for the first time boiling, that is, the soup for the first time to reach the boiling when the mouth to add cooking wine, through the comparison proved that: in this time to put the cooking wine, the soup is more delicious, no fishy flavor, and the meat of the turtle tastes more tender, more refreshing. 3. 3. we also put salt slightly earlier than the grandmother's practice, however, must be in the fire boil long enough after a period of time. 4. Before stirring the pot, you may want to add a little more chicken or mushroom seasoning to enhance the flavor, but not too much. 5. The longer you cook the soup, the better. Like today, a catty of male turtle, more than an hour of simmering is enough. The above practice, all interested, greedy bloggers may wish to refer to try, because its practice is expressed quite accurately, nearly standardized, so it can ensure that the actual operation of the results will not have too much deviation. However, I would like to remind you: 1. Beware of the "snapping turtle's heart is not dead", especially be careful of its mouth, don't be bitten by a cold bite. 2! 2. this operation process, you need to repeatedly deal with boiling water, be sure to prevent scalding!

Steamed turtle:

Raw materials: main ingredients: live turtle 1000 grams.

Accessories: cooked ham 50 grams of meat, 25 grams of mushrooms, 50 grams of garlic cloves, 50 grams of fat meat.

Seasoning: 200 grams of chicken broth, 12 grains of white pepper, 50 grams of shaoxing wine, 40 grams of lacquer vinegar, 15 grams of green onion knots, 15 grams of ginger slices, 10

g, 1 gram of monosodium glutamate (MSG), 2.5 grams of refined salt, 50 grams of cooked lard

Making Process:

(1) Slaughtered snapping turtle, decapitated and clawed tip, scalded in boiling water, scraped off the film, under the Cold water pot to six mature take out, remove the back shell, bottom plate and viscera, remove the legs on the thick bone, clean, the turtle meat chopped into long and wide about 3 centimeters of the block, the skirt cut into 3 cm of the strip, sheng into the tile bowl, with the wine (25 grams), salt (1 gram) marinated for 10 minutes, and then washed with water, drained, and then, the meat of the turtle neatly placed into the tile bowl, the top put the skirt of the turtle. (2) will be cooked ham cut into 3 cm long, 2 cm wide, 0.3 cm thick slices, fat meat cut into 3 strips. Wash and slice the shiitake mushrooms, and crack the white pepper.

(3) in turn, white pepper, salt (1.5 grams), garlic cloves, mushrooms, ham slices, fat meat, green onion knot, ginger slices on top of the turtle, and then cook into the Shaoxing wine (25 grams), cooked lard, into the cage to steam about 1 hour to soft and rotten take out, remove green onions, ginger, fat meat, the turtle poured into the large bowl. Take another pot, put chicken broth, add monosodium glutamate boiled and poured into the big bowl of turtle into. When serving, divide the lacquer vinegar into 2 small dishes, then add the ginger separately, and serve together.

Stewed turtle:

〖Main ingredient〗: 1 turtle (about 1000g)

〖Auxiliary ingredient〗: 1 fat hen (about 1250g)

〖Seasoning/Marinade〗: 100g of peppercorn oil (peanut oil with onion and ginger, peppercorns and formulated), 50g of shaoxing wine, 1.5g of monosodium glutamate (MSG), 15g of each onion and ginger, 5g of star anise. 60g of soya sauce, 20g of sesame oil, 1g of soy sauce, 2g of Chinese traditional Chinese medicine. Soy sauce 60 grams, 20 grams of sesame oil

Production process:

(1) the turtle, chicken slaughtered and cleaned, down the pot, add 3000 grams of water, add green onions and ginger, anise, with a high fire after boiling, change the fire simmering until cooked out. (2) Then the chicken meat removal and bone picking, chicken cut into 1 cm wide, 3 cm long strip. (3) frying pan is hot, under the pepper oil, onion and ginger stir-fried to yellow, into the soy sauce, the original soup (i.e., cooking turtle and chicken soup), wine, monosodium glutamate, and then the turtle and chicken strips together into the pot, simmering for five or six minutes, thickened with wet starch, drizzled with sesame oil and stirred, the chicken strips on the bottom, the turtle put on the top, and then poured into the large plate is complete.

Turtle hot pot:

Turtle hot pot flavor: salty and fresh flavor. Characteristics: clear soup, fresh meat tender.

Raw materials: 1 turtle, 100 grams of cabbage, 100 grams of winter melon, 100 grams of white radish.

Seasoning: refined oil 10 grams, 10 grams of monosodium glutamate, 20 grams of chicken essence, 5 grams of green onion, 5 grams of ginger, 5 grams of pepper, 20 grams of cooking wine, 10 jujubes, 20 goji berries, 3,000 grams of plain water.

Method of production: (1) ginger and green onion cut into 7 cm long, 2 mm thick julienne.

(2) turtle slaughtered to remove the skin and viscera, chopped into 4 cm square block, into the soup pot blanch water and fish up for use.

(3) cabbage, winter melon, white radish cut into 5 cm long, 5 mm thick slice, loaded into the hot pot pot, add ginger and green onion wire, monosodium glutamate, red dates, goji berries, chicken essence, pepper, cooking wine mixed with white water, put turtle, dripping with refined oil on the stage can be.