2. Prepare a knife, preferably a knife for western food. Insert the knife into the shell, split the shell in two, and cut off the shell meat. When you open it, you will see shell meat on both sides of the shell.

3. Stick a knife on the bottom of the shell to completely remove shellfish (the knife must be stuck on the bottom of the shell to completely remove shellfish).

After separating the shells from the shellfish, let's clean the shellfish first. Use a knife to remove the internal organs of shellfish, that is, things that look black. Then put the shellfish into a clean bowl, add a little salt, soak them in salt water for two or three minutes, and stir them clockwise with chopsticks to make the sediment on the surface of the shellfish sink to the bottom of the bowl.

5. Remove the shellfish and pour out the water in the bowl. Put a proper amount of raw flour into the bowl, then put the shellfish into the bowl and gently rub it with your hands, so that the raw flour will completely take away the residual sediment in the shellfish. Finally, wash it again with clear water, and the shellfish will be thoroughly washed.

6. If we want to make garlic vermicelli or steamed scallops with soy sauce and need shells as the base material, then we should thoroughly brush the sand on the shells with a fine brush or toothbrush. So the scallops are washed clean.