River mussels, also known as corrugated clams, are a specialty of my country. Because mussel meat is tender, delicious, cheap and high-quality, it is regarded as a delicacy. Fresh river mussels have bright and clean shells. The shell lid is tightly closed and cannot be easily opened by hand. The two shells are tightly closed and cannot be easily opened by hand. There is no peculiar smell. Open the clam shell with a knife. The interior color will be bright and the meat will be white. If the fur of the shell falls off and the shell turns black, and the two shells are opened and there is a peculiar smell, it means it is a dead clam. Bacteria are most likely to breed and the meat is easy to eat. Decomposition produces putrefaction, and this kind of river mussel cannot be eaten. When choosing river mussels, bigger is by no means better. The shell is about 5 centimeters. This kind of river mussel is relatively fresh and tender and not too fatty. Judging from the shell, it is shiny and smooth with cyan on the outside, which is relatively fresh. \x0d\Many people clean it directly after buying it. In fact, this approach is unscientific! \x0d\After getting the river mussel back, it is best not to simply rinse it with water before processing. \x0d\ 1: Remove the gills first, remove a large cyan or yellow part inside the bar, and then make small holes Squeeze out a little blue dirt in the intestines until it can no longer be squeezed out, and then remove the small holes. In fact, all the blue dirt in the intestines should be removed\x0d\ 2: Then get a basin and fill it with clean water and soak it for 2 days , and then start changing the water every hour, and then change the water after half a day. \x0d\Three: After the second day, change it twice, so that basically all the stains and the like on the surface are cleaned\x0d\The second and third steps are all for it to spit out sand, mud and the like\ x0d\Four: Wash with appropriate amount of salt water\x0d\Rinse the river mussel thoroughly with clean water, use a kitchen knife to cut it open one by one along the seams, and the internal organs will be revealed. The white mussel meat is plump, thick, tender and shiny, and a strong fishy smell hits your nostrils. Then pick them off piece by piece, float them into the water again, scrape off the rot with your fingers, wash them again, and then you can cook. \x0d\\x0d\