One: first remove the gills, remove a large piece of cyan or yellow inside the bar, and squeeze out a little cyan dirt from the small holes until it is too crowded, and then remove the small holes, in fact, all the cyan dirt in the intestines should be removed.

Two: Then get a basin to soak the supernatant for 2 days, then start to change the water every 1 hour, and change the water after half a day.

Three: After the next day, change it twice, which basically cleans the stains and the like on the surface.

The second and third steps are all for it to spit out sand and mud.

Four: wash with proper amount of salt water.

Rinse mussels with clean water, cut them one by one along the seam with a kitchen knife, and the internal organs will appear in front of you. The white clam meat is rich and thick, fresh and bright, and a strong fishy smell comes to the nose. Then pick them up one by one, float them in the water again, scrape off the rot with your fingers, and then clean them again to cook. Mussel, also known as concha arcae, is a special product of our country. Because mussel meat is tender and delicious, cheap and good, it is regarded as a delicious food by people. The shell of fresh mussels is bright and clean, and the lid of mussels is tightly closed, so it is not easy to break it by hand. The two shells are tightly closed, so it is not easy to break it by hand, and there is no peculiar smell. Open the mussel shell with a knife, the inside color is bright and the meat is white; If the fur of the shell falls off, the shell turns black, and two shells are opened, it smells bad, which means that it is a dead clam, bacteria are the easiest to reproduce, and the meat is easy to decompose to produce putrefaction, so this mussel is inedible. Choosing mussels is by no means the bigger the better. The shell is about 5 cm, so the mussel is tender and not too fat. From the shell, mussels with glossy and smooth surface and blue periphery are relatively fresh.