For today's lunch menu, he decided to make a pot of steaming "seafood stew."
He took out his slightly blackened 1.6L stainless steel Seagull pot, filled it halfway with clear fresh water, and set it securely on the stone stove in the hearth.
While waiting for the water to boil, he started processing the ingredients.
He first lightly cracked the shells of the highly adhesive limpet with the back of an axe, then skillfully used the tip of a knife to extract the orange, abalone-like meat inside, and tossed it into a bark bowl.
Next, it was the sea snails. He placed them in the pot, and after the water boiled, he simmered them for just one minute before retrieving them with a makeshift strainer made of twigs.
After blanching, the snail meat shrank from the heat, and he easily extracted a large piece of elastic, toothsome snail meat with a sharpened twig, which was much easier than removing it raw.
