1, abalone cleaning method: find the abalone meat and shell connected to the part of the shell column, and then next to the droplet-like shadow, this is the viscera, after you find it, you can accurately under the knife, do not break the viscera. Then the narrower end of the abalone body is the mouth, there is a gastro-esophageal tube, we must remove together with the mouthpiece, with a small toothbrush abalone shell and meat, you can use a small spoon to scrape in from between the meat and shell, directly will be the abalone meat separated out, and then use a knife to remove the viscera, and then from the mouth of the abalone to make a cut to take out the gastro-esophageal tube, the abalone can be cleaned after killing good drying water, with a knife in abalone meat The surface of the knife in the abalone meat cut flowers knife, into the ice water soaked 1 minute after fishing can be.

2, abalone preservation methods: in a small brush to scrub its abalone shell and meat; abalone meat face up into the cool water steamer, it is best not to put any seasoning, fresh abalone itself has a little salty; open the pot after the steam on medium heat for 3 minutes immediately turn off the fire, less than a minute is not ripe, more than a minute old affects the taste; cooked abalone cooled, the abalone with a plastic bag will be a single packaging, and gently squeezed the plastic bag, To achieve the purpose of exhaust sealing oxygen barrier. Then enter the low-temperature freezing and refrigeration, cooking and eating within 30 days and live abalone taste no obvious difference.