One, the snapper back to the ground, belly to the sky, when it vigorously turn over to the neck to the longest, quickly with a fast knife in the neck root a chop, and then lifted to control the net blood. There is another practice is to use the back of the knife to break the neck bone of the turtle, the key to this step is to take a good knife before turning over, to be quick.

Second, the slaughter of the turtle in about 80 degrees of hot water, scalding 2 to 5 minutes, the specific time and temperature according to the tenderness of the turtle and the season to master, mainly to see the body surface of the turtle slightly white, you can immediately fish up, let cool. The key to this step is that the water temperature should not be too high and the soaking time should not be too long, otherwise the skin will be connected with the meat, and it is difficult to peel off. If you are afraid of the water temperature is difficult to control can be reduced to 60 degrees or so, while soaking and peeling.

Third, the hard skin on the surface of the body of the turtle has floated away, you can easily plan off the floating skin. With scissors or sharp knife in the turtle's abdomen to cut cross cuts, dig out the internal organs, slaughtered limbs and tail a little, the key has to be the leg side of the butter to take off, because the turtle's grease is very fishy. You can also remove the guts by cutting along the perimeter from under the turtle's skirt and lifting the lid.

Four, the turtle all over the black dirty skin gently scrape clean. Be careful not to scrape or scrape off the skirt, because the skirt is the most fresh, tender and delicious part of the turtle's body. After scraping the black skin, wash.

Fifth, break open the jaws of the turtle turned to see if there is no fish hooks, even if the basic cleaning is completed. This step is also quite important, be sure to check the chin, and be careful. Hanging turtle hooks will not be big, and will be hidden very deep, if it is too much trouble you can cut the block when the head of the turtle thrown away.