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2、宰殺鮑魚：鮑魚在烹飪之前要宰殺，去除內臟，只取凈肉食用。用勺子把兒從鮑魚的嘴部壹端，貼著殼與肉之間的縫隙插入，切斷連接就可以完整的取下鮑魚肉。
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3、取下後翻過來是這樣子的。那團綠綠的東西別弄破了，非常腥。
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4、撕掉內臟和嘴部。紅色的那壹小團就是鮑魚的嘴，質地很硬，不適合食用。
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5、清洗：用小刷子刷凈鮑魚裙邊的黑膜和表面的粘液。鮑魚殼也要清洗幹凈待用。
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6、洗完澡的肉肉白凈了不少。
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