甲鱼的烹制,应掌握其特点,甲鱼属淡水鱼鲜,所谓鲜,应用其鲜活,因其长期生长在水底腐化的动植物之中,其表层及内脏不可避免地附有大量的细菌,一旦死去,细菌即会迅速繁殖,遍布全身,产生难闻的腥臭异味。所以自死的甲鱼概不能用。甲鱼在宰杀前应先用2％的盐水活养一段时间,以解除体表及内脏的腥味。宰杀后放入2％的盐水中浸净血,再投入开水 Turtle cooking, should grasp its characteristics, freshwater fresh snapper is the so-called fresh, the application of its fresh, because of its long-term growth in the bottom of the corrupt animals and plants, its surface and internal organs inevitably with a large number of bacteria, once Dead, the bacteria will rapidly multiply throughout the body, resulting in unpleasant odor stench. So dead turtle can not be used. Turtle before slaughter should be 2% saline for a period of time to relieve the surface and visceral smell. After slaughtered into 2% saline immersion in blood, and then into the water