Main Ingredients: Elephant clam sashimi (one serving): Elephant clam, Japanese soy sauce, wasabi, lemon, salt, ice water, ice cubes, hot water. Elephant clam innards in rice (second serving): Elephant clam innards, rice, ginger, olive oil, hot water, salt, cabbage root.

Elephant mussel sashimi part:

1, cut flush from the nose part of the mussel. Then cut in half through the center.

2, put into ice salt water with hand wash and massage for a few moments to wash off the stains.

3. Remove the mussels from the ice water and start slicing.

4, evenly spread the sliced mussels on a bowl lined with ice and wrapped in plastic wrap.

5. Prepare lemon, wasabi, and soy sauce, and the sashimi is done.

Elephant mussel innards in rice section:

1, cut the elephant mussel innards into thick julienne strips.

2, dice the cabbage root and cut three slices of ginger.

3, first hot pot pour oil under the ginger slices burst a little.

4, pour hot water to boil.

5, boil the mussels into the viscera, open the pot, turn off the medium heat and simmer for 10 minutes.

6, then add the rice, open the pot and press the rice with a spatula.

7: Cook for 3 minutes, then add the diced cabbage.

8, season with salt before serving.

9, the two mussels eaten finished picture.