2, use a knife, put the knife into the shell, split the shell in two, and at the same time cut off the shell meat.

3. Eat the knife again and stick to the bottom of the shell to completely remove the shellfish. In this step, the knife must be close to the bottom of the shell to pick out the complete shell meat.

4. Separate the shellfish from the shells. Let's clean the shellfish first, and use a knife to remove the internal organs of the shellfish, that is, things that look black. Then put the whole shellfish into a large 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 the shellfish sink to the bottom of the bowl.

5. Take out the shellfish, just pour out the water in the big bowl, put a proper amount of raw flour in the bowl, then put the shellfish into the bowl and gently wash the shellfish with your hands. Doing so will completely take away the residual sediment in shellfish. Finally, wash it with clear water again, and the shellfish will be processed.