Using a knife, we recommend the Western table knife. Stick the knife into the shell and cut the shell in two, and at the same time cut the meat inside the shell. At this point, you will see that both sides of the shell are covered with meat. Using the table knife again, press the knife against the bottom of the shell to remove all of the meat. It is important to keep the knife close to the bottom of the shell in order to remove all of the meat. Separate the meat from the shell. We start by opening and cleaning the shellfish, using the knife to remove the guts, the dark looking stuff. Then place the intact shellfish into a large bowl. Add a little bit of salt, soak in salt water for two to three minutes, and use chopsticks to rotate the shellfish clockwise, the purpose of doing so is to make the sediment on the surface of the shellfish sink to the bottom of the bowl. Fish out the shellfish, pour out the water in the large bowl just now, and put an appropriate amount of cornstarch in the bowl. Doing so the raw powder will take away the residual sediment in the shellfish thoroughly. Finally, wash it again with water and the shellfish is processed. If we do garlic vermicelli or steamed scallops in black bean sauce, we also need the shells as a base, then we can use a fine-bristle brush or toothbrush, and then thoroughly brush off the sediment on the shells. In this way, the scallops are cleaned. Eat how you want, absolutely no sediment to mess up.