
Clean whelks. This is the dirtiest and complicated process. It is much better to have large whelks - it is easier to clean them. If you have large whelks or snails, for example, a Hemifusus Snail - 角螺 (jiǎo luó)- it can be cleaned by a fishmonger. But for whelks - you need to do it by yourself. Use a lot of water, preferably running water, to remove all debris. Smash the snail shell with a hammer or press and clean the meat from the sharp bits. Remove all internal organs, which are located at the end of the meat. Now slice the meat into thin slices (about four slices per whelk) and remove the internal pipe. Do remember that inside are fatty glands, which can be slightly poisonous when not cooked.