Tools: a spoon with iron handle, a toothbrush or other small brush.

1, with a spoon handle from the mouth end of the abalone, sticking to the gap between the shell and meat inserted, cut off the connection can be complete removal of abalone meat.

2, remove and turn over is like this. Don't break the green stuff, it's very fishy.

3, tear off the guts and mouth. The little red mass is the abalone's mouth, which is very hard in texture and unfit for consumption.

4, cleaning: use a small brush to brush the black film on the abalone skirt and the surface of the mucus. Abalone shell should also be cleaned for use.

5, on the surface of the diamond-shaped flower knife, the depth of abalone meat half, do not cut off.

Expanded Information:

Types of abalone:

1, net abalone

net abalone for the dark brown, oval in shape. Edge is thin, pillow bottom bead, bottom edge is broad and flat, the tail is more pointed, the meat is big and fat, cut with a knife, the cross-section has a net-like pattern, so it is called net abalone. China and Australia also produce net abalone, the appearance is more similar to that produced in Japan, but the pillow side of the bead shape is irregular, and the Australian net abalone should be soaked in water for many days before they can be developed, and the texture is tougher, and there is a sense of "wood".

2, Jipin abalone

Jipin abalone. Also known as Jibin abalone. China's Qingdao, Hainan and Taiwan are also produced, but is now recognized as Japan's Iwate County produced the best. Yoshihama abalone outside high inside low, shaped like a treasure, there is a clear line mark in the center, and hard, pillow high, body shape is smaller than the net abalone. In the market, the net abalone is too big and expensive to be consumed by ordinary diners, so the Yoshihama abalone is the most popular in the market.

3, Wo Ma abalone

Wo Ma abalone, also known as the nest Ma abalone, the body of the boat-shaped, small, the body side of the needle holes, color and lustre of golden yellow, tender meat. Taste fat. Due to the Wo Ma abalone activities in the seabed rock crevices, fishing with an iron needle to catch the pinhole left behind will become the best mark to identify it.