1, slaughter. Let the live turtle bite chopsticks, quickly step on its neck and cut off with a knife, and then cut a knife from the belly of the turtle horizontally and vertically, digging out the internal organs, running water to flush out the blood.

2, blanching. Boil water into the turtle, blanch until the blood is no longer precipitated, removed with a knife scraping or fingernail peeling off the surface of the white membrane, the turtle chopped into an inch or so of the block standby.

Two, cooking. Cooking methods are too many, to two typical practices as an example.

1, stewed turtle. Processed turtle in a bowl, cut into slices of ham lay, mushrooms, ginger, garlic and green onions can also be put together, and finally add wine, according to personal preference discretionary water (a little less on the cover over the turtle, a little more to submerge the turtle twice the height of the water), the first high-fire boil, and then low-fire slow simmering, about 90 minutes or so to put the salt, and then simmer for 20 minutes you can get up, add pepper. Finish.

2, braised turtle. Pan oil hot, add onion, ginger and garlic sautéed, into the turtle blocks, fried for about five minutes plus a spoonful of cooking wine, soy sauce, salt, sugar, stir fry flavor, add boiling water over the turtle, change to medium-low heat and slowly simmer for 30 minutes or so until cooked, open the fire juice can be released, love to eat spicy according to personal habits at the appropriate time to add a certain amount of dry red pepper powder or green and red pepper rings. The finish.

There are many different ways to do this, and other ways to do it, so please do your own search.

I hope my answer can help you. Please adopt it.