Method of eviscerating mussels: \x0d\ Step 1: clear water cultivation. After buying mussels, don't cook them in a hurry. Instead, put them in clean water and put some salt in the water. Leave it for about two or three days, and then cook it after they spit out the sand and mud. The taste is particularly prominent. \x0d\ Step 2: Cut the meat. Take out the cultured mussels and rinse them with clean water. First cut a gap along the edge of the clam shell with a knife, then insert the knife along the gap and pry it open. After the mussel shell is opened, separate the mussel meat from the mussel shell, dig it out and put it in the basin. \x0d\ Step 3: Pick the meat. Remove the grayish yellow cheeks and the mud intestines at the back first. It's natural to remove your cheeks. There is nothing to say. That big blue and yellow thing is completely edible and doesn't need to be removed. All the blue dirt in the intestines should be removed. Cut the intestines with scissors and rinse them with clear water before cleaning. \x0d\ Step 4: Wash the mussels. Rub the mussel meat with salt several times, wash away the mucus, float in the water, scrape off the rotten meat with your fingers, and then rinse it with clear water.