Put half a pot of hot water in the pot, the water temperature is about 70 ~ 80 °C. Put the slaughtered turtle into it and bake it for 2 to 5 minutes (the specific time and temperature must be controlled according to the tender and season of the turtle).
After leaving cool (can not wait to cool with cold water), use a knife to gently scrape the black skin of the turtle's body. Be careful not to scrape or scrape off the skirt (also called the flash edge, which is located around the soft-shelled turtle and is the most fragrant portion of the soft-shelled turtle). After scraping the dark skin, clean the turtle again. From the bottom of the skirt of the soft-shelled turtle, it is cut along the perimeter and the lid is lifted to remove the viscera.
Another way is to use a pair of scissors or a sharp knife to cut the cross in the abdomen of the soft-shelled turtle and dig out the internal organs. After the viscera have been cleansed, wash and remove the four-claw tip and the tail and remove the butter from the four legs. Well, the initial processing of the soft-shelled turtle is completed.
In fact, there is nothing else but to be bold and careful, to start quickly, and not to panic. In addition, the smell of butter in the body of the turtle is abnormal and must be removed.
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