With a knife, it is recommended to use a knife for western food. Insert the knife into the shell, split the shell in two, and cut off the shell meat at the same time. At this point, you will see shellfish meat on both sides of the shell.

Use a knife again and stick it on the bottom of the shell to completely remove the shell meat. In this step, the knife must be close to the bottom of the shell to pick out the whole shell meat.

Separate the shellfish from the shell. First, clean the shellfish, and use a knife to remove the internal organs of the shellfish, that is, things that look black. Then put the whole shellfish in a big bowl. Add a little salt, soak in salt water for two or three minutes, and rotate the shellfish clockwise with chopsticks. The purpose of this is to make the sediment on the surface of shellfish sink to the bottom of the bowl.

Take out the shellfish, pour out the water in the big bowl just now, put a proper amount of raw flour in the bowl, put the shellfish in the bowl, and gently rub the shellfish with your hands. This will completely take away the sediment remaining in the shellfish. Finally, wash it with clean water again, and the shellfish will be processed.

If we want to make garlic vermicelli or steamed scallops with lobster sauce, we need shells as the base, so we can use a fine brush or toothbrush and then completely brush off the sediment on the shells.

So the scallops are washed clean. Eat whatever you want, and there will never be sediment to make trouble.