1, put the clam shell opening face up on the plate, with the left hand to press firmly, the right hand holding a sharp knife, stick to the edge of the clam shell into the bottom of the siphon between the clam shell and the clam body.

2. Next, move the knife against the mussel shell, cut the shell and the body, cut off the internal tendons connecting the top and bottom of the shell, open the shell, and let the body of the mussel completely exposed.

3, at this time you will see an oval-shaped mussel belly, also known as the mussel gall, cut it off, this thing can be used to cook porridge.

4, the mussels excised mussels belly in a large bowl, with about 80 degrees of hot water slowly poured on the mussels, such as hot water submerged mussels can be fished out of the mussels. At this point, the tight skin of the clam siphon should blister, become light and soft.

5, after the clam by hot water, the siphon outer layer of skin can be easily peeled off, peel off this layer of skin, and then the siphon and the mussel body to leave.

6, cut down the siphon immersed in ice water, use a brush to brush off the surface of the brown skin, and then from the thick end of the siphon exposed to the two air holes in the place of the knife, along the center of the cut. And excise the spongy object from the body of the clam and throw it away.

7. Next, slice the siphon into thin slices by angling the knife down.

8, so far, the treatment of the whole mussel is all finished, mussel belly can be used to cook porridge to eat, the mussel body used to cook soup or make porridge can be. Soaked in ice water siphon is very crispy, taste better, cut into thin slices can be directly do sashimi to eat, but also can be used to do Chinese stir-fry and coleslaw.