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

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

3. Wash scallops after natural thawing, 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 the eggs are broken up, add the remaining 15ml cooking wine, stir well again, and then spread it into egg liquid in the pot, stir-fry for later use. Add a little oil to the pot, heat it to 50%, put the marinated shellfish in, and stir fry quickly until it changes color. After the shell column changes color, add mushrooms and eggs and stir-fry until fragrant, then add salt and sugar and mix well; Finally, add green pepper and mix well. Serve.