Raw materials: 500g fresh shellfish, cucumber 100g, bamboo shoots, Pixian bean paste, onion, garlic, sugar, rice vinegar, salt, red oil, peanut oil, egg white, starch, cooking wine and soy sauce. Practice 1: wash and drain the fresh shellfish column, add salt, egg white and starch for sizing; Chop onion, ginger and garlic, chop Pixian bean paste, and dice cucumber and bamboo shoots. 2. Add oil to the pot and heat it to 30%. Slide in fresh shellfish and take them out. 3. Leave a little oil in the wok, add onion, ginger, garlic and bean paste, stir fry, cook wine, add diced cucumber and bamboo shoots, stir fry until cooked, then add soy sauce, sugar, vinegar and fresh shellfish, thicken evenly, and pour red oil, and serve. It is characterized by refreshing, tender and smooth, and rich fish flavor. Cooking tips when lubricating fresh shellfish, slide them to 80% maturity. Fresh scallop column, that is, the closed shell muscle of scallop, has a fresh and tender taste and rich nutrition.