How to remove the turtle shell? How to gut someone? What should I put in the stew?

Turn the turtle upside down, and then the turtle's head will naturally stick out (because the turtle will stick out its head when it is turned over), so we will grab the turtle's head and cut a knife at the turtle's throat. After the turtle suffocates, unload its shell with a sharp knife. And gut him.

There are many cooking methods of soft-shelled turtle, but in order to eat more nutritious and delicious, we usually choose steaming or stewing.

Use chopsticks to lure turtles to open their mouths and bite people. When the turtle bites the chopsticks, pull the chopsticks hard to pull out the turtle's neck, and then cut the turtle's neck with a knife. The success rate is not high. A simple way is to turn the tortoise upside down, and the tortoise will naturally stretch out its neck and turn over hard. At this time, as long as it is one or two centimeters away from the glans penis, the glans penis will not retract, and then it can be operated like killing a chicken. Another way is to cut it along the skirt of the turtle with scissors. In addition, turtle blood can be directly dropped into soju for drinking.

How to remove the fishy smell from soft-shelled turtle? When killing a turtle, pick out the gallbladder and bile from the turtle's internal organs. After washing the turtle, add some water to the turtle bile and smear it all over the turtle. Leave it for a while and rinse it with clean water. The turtle treated in this way has no fishy smell when it is cooked again.

One: after the turtle is slaughtered, it is cut on the back (commonly known as "turtle skirt") and cut open. Don't cut the back completely, leave a little bit, so that the turtle shell can still be covered and the gallbladder can be taken out (tonic, you can soak in wine).

Two: Scald the turtle with boiling water, add some cooking wine when scalding, and remove the fishy smell.

Three: Hot chicken pieces, just a few pieces, and fresh soup will be brought when stewing.

Four: pressure cooker (or sealed soup pot) put broth (if not boiled water), add a little minced onion and ginger, and add chicken and turtle. ......

A delicious stewed turtle will do ~ ~ ~ It's more beautiful to add a proper amount of mushrooms when stewing! !

Raw materials of rock sugar soft-shelled turtle: 750g soft-shelled turtle, 30g red soy sauce, 1 root onion, 75g rock sugar, 3 slices of ginger, 65g cooked lard, 25g Shaoxing wine, 35g peanut oil and 2g refined salt. Production method: 1. Put the turtle on its back, and when its head sticks out, quickly grab its neck with your fingers and pull it out. When the tortoise shell turns white, take it out, use cold water to remove the white film on the abdomen, legs and skirts, brush off the black on the back shell with a broom, disembowel and remove the bones, cut off the head, tail and claw tips, then evenly cut it into 8 pieces, put it in a pot and blanch it, then take it out and wash it with clear water, and tear off the blood tendons, spare pieces and butter. 2. Heat the wok, add peanut oil to the oil pan, heat it to 80%, add onion and ginger slices, saute until fragrant, push the soft-shelled turtle (belly down), cook Shao wine for a short time, add 750g of water, cook for 3 minutes, then cover it with low fire and stew for about 25 minutes. When the fish pieces are soft and inelastic, add rock sugar and cooked lard (35g), cover and stew for about 20 minutes, then simmer on low fire until the fish pieces and skirts are soft and waxy, then use high fire to collect juice, pick up the marinade, and pour it on the fish pieces while tossing the pot. When the marinade is thick, pour in cooked lard (25g), and then toss the pot with medium fire to adjust the oil until the marinade is obtained. Attention: Bring to a boil with a big fire, simmer with a small fire, then add salt, soy sauce and sugar to taste, and change the fire to collect juice and melt it in a medium fire, so that the home will be sweet, salty and unique in flavor. Flavor characteristics: In April and May every year, cauliflower in Jiangnan is in full bloom, which coincides with the fattest turtle, so it is called cauliflower. This is the best time to cook soft-shelled turtle with rock sugar. Rock sugar is easy to thicken the marinade, and with the glue juice of A, it is delicious and fat, with the characteristics of sweet entrance and salty taste. This is a traditional dish in Shanghai.