1, after the frozen scallop column is naturally thawed, open the bag and pour it into a dish for later use, prepare half a carrot and half a sweet green pepper, cut the carrot and green pepper into cubes, which are about the same size as the scallop column, put the completely cooked scallop column into a strainer, rinse it with water, drain it for later use, boil the oil, stir-fry the onion, and then pour in the prepared diced carrots, diced green peppers and stir fry quickly.

2. Materials: 200g of frozen fresh shellfish, 3 eggs, 0/00g of shallots/kloc, 3g of salt. Take out the frozen fresh shellfish, thaw it, wash it, cross-cut the fresh shellfish for later use, add salt and a little water to three eggs, stir well for later use, cut chopped green onion for later use, add chopped green onion and fresh shellfish after oil heating, stir-fry until fragrant. Pour in the egg liquid, and stir-fry the salt and chopped green onion evenly.

3. Thaw scallops naturally, then wash them, add cooking wine 15ml and dry starch, mix well and marinate for15min. Then cut the pepper into small pieces 1 cm square, and cut the mushrooms into dices; After breaking the eggs, add the remaining 15ml cooking wine and beat them evenly again, then spread them into egg liquid in the pot and stir-fry them for later use. Add a little oil to the pot, add the marinated shellfish column when it is heated to 50%, and stir-fry them quickly until they change color. After the shell column changes color, add mushrooms and eggs to stir-fry until fragrant, then add salt and sugar and mix well; Finally, add the green pepper and mix well, and then serve.