1. Wash the sand on the scallop with clear water first.

2. Insert the knife into the scallop, divide the scallop in two, and cut off the shellfish meat in the scallop at the same time.

3. Eat the knife again and stick it to the bottom of the scallop to completely remove the shellfish. In this step, the knife must be close to the bottom of the shell to pick out the whole shell meat.

4. Separate the shellfish from the shell. First, clean the shellfish and remove their internal organs with a knife. Then put the whole shellfish in a big bowl. Add a little salt, soak the shellfish in salt water for two to three minutes, and rotate the shellfish clockwise with chopsticks to make the sediment on the surface of the shellfish sink to the bottom of the bowl.

5. Take out the shellfish, pour out the salt water in the big bowl, put a proper amount of raw flour in the bowl, and then add the shellfish.