1. Place the mussel shell with its opening facing upward on the chopping board, press it hard with your left hand, and hold a sharp knife with your right hand, and insert it into the bottom of the siphon between the mussel shell and the mussel body close to the edge of the mussel shell.

2. Next, move the knife to the side of the mussel shell, cut the mussel shell and the mussel body, completely cut off the adduction rib connecting the upper and lower shells of the mussel shell, and open the mussel shell to completely expose the mussel body.

3. At this time, you will see an oval belly like a clam, also called elephant gall. Cut it off, this thing can be used to cook porridge.

4. Put the clams with their bellies cut off in a big bowl and slowly pour in hot water of about 80 degrees. When the hot water submerges the clams, they can be fished out. At this point, the tight and tough skin like the siphon of mussels should be blistered and become light and soft.

5. After the elephant mussel is scalded by hot water, the skin of siphon can be easily peeled off. After peeling off this layer of skin, separate the siphon from the mussel.

6. Dip the cut siphon into ice water, brush off the brown skin on the surface with a brush, and then cut it with a knife from the place where two air holes are exposed at the thick end of the siphon, and cut it along the middle. And spongy objects are cut from mussels and thrown away.

7. Next, cut the siphon into thin slices with an oblique knife, thus completing the treatment of the siphon.

8. At this point, the processing of the whole elephant mussel has been completed. Clam belly can be used for porridge, and clam body can be used for soup or porridge. Siphons soaked in ice water are crisp and tender, and taste better. After slicing, it can be eaten directly as sashimi, and can also be used for Chinese cooking and cold salad.