Slaughter 10 turtles (each weighing about 125g), cut a small mouth about 5cm below the turtle's back, take out the internal organs, rinse off the blood, scald with boiling water, and tear off the mucosa on the surface. 2. Put the soft-shelled turtle into the boiled oil brine, cook for 5 minutes on low heat, remove and drain. 3. Heat the pan to 70% heat with wide oil. Soak the pickled soft-shelled turtle until the skin shrinks and is slightly dry. Take it out and marinate it with homemade sauce while it is hot 12 hours. Take salted soft-shelled turtle, heat it in microwave oven for 2 minutes, take it out, wrap it in tin foil, and put it on hot salt to eat.