To buy flowers, wash the sand on the shells with clear water first. With a knife, it is recommended to use a knife for western food. Insert the knife into the shell, split the shell in two, and cut off the shell meat at the same time. At this point, you will see shellfish meat on both sides of the shell. Use a knife again and stick it on the bottom of the shell to completely remove the shell meat. In this step, the knife must be close to the bottom of the shell to pick out the whole shell meat.

Separate the shellfish from the shell. First, clean the shellfish, and use a knife to remove the internal organs of the shellfish, that is, things that look black. Then put the whole shellfish in a big bowl. Add a little salt, soak in salt water for two or three minutes, and rotate the shellfish clockwise with chopsticks. The purpose of this is to make the sediment on the surface of shellfish sink to the bottom of the bowl. Finally, take the shellfish out, just pour out the water in the big bowl, put a proper amount of raw flour in the bowl, put the shellfish in the bowl, and gently rub the shellfish with your hands. This will completely take away the sediment remaining in the shellfish.

one-step method

1. Material: 1 kg of clam (flower nail) and 3 pork livers. Ingredients: 3 pairs of lettuce; 5 grams of millet pepper. Seasoning: 5g ginger, 0g leek10g, 5g garlic seed.

2. Wash and peel the clams with boiling water, and then cut the pig liver into thin slices with uniform thickness;

3. Wash the lettuce, boil it into boiled juice with various seasonings, and put the washed lettuce at the bottom of the bowl after the oil and water are boiled;

4. Submerge peeled clams with boiling water;

5. Cook the marinated pork liver and put it on the clams;

6. Stir-fry ginger, rice pepper and garlic in an oil pan, add the prepared cooking juice, bring to a boil, add the onion and pour it on the pork liver clam.