Cooking Steps

1. 

   Step1:Cut a little shredded radish to prepare for pad decoration.

2. 

   Step2:Clean the surface of chibe with steel wire ball.

3. 

   Step3:Put a towel under the shell to prevent it from slipping. Use the tip of the knife to pry open the shell. Then cut the tie bars at the two ends of the shell to break the shell easily.

4. 

   Step4:Use a knife to scrape off the binding part of the shell. Peel the red shell meat from the shell by hand.

5. 

   Step5:Separate the shell meat from the skirt belt with a knif

6. 

   Step6:Cut up the red shellfish. Remove black viscer

7. 

   Step7:Then deal with the skirt. Remove the thin dress and black edge from the hem.

8. 

   Step8:Put the meat and skirt on the plate. Add a large amount of salt to wash the slime on the surface of red shellfish. Then rinse it and chill it with ice to keep the shellfish crispy.

9. 

   Step9:Use shredded radish to pad the dish and put it in the red shell. Put in the perilla leaves.

10. 

    Step10:Gently cut the shellfish every 0.5cm. Then take the shellfish and throw it heavily on the dip plate. If the fresh red shellfish immediately curls due to muscle spasm, then slice the shellfish.

11. 

    Step11:Cut the skirt into small pieces. Dish the cut shellfish with the skirt belt.

12. 

    Step12:Finally, squeeze mustard. Pour a plate of sashimi sauce. It's done.