2. Naturally thaw scallops, 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 dice the mushrooms.
3. After the eggs are broken up, add the remaining 15ml cooking wine and beat well again, then spread it in the pot to form an egg liquid, stir-fry for later use.
4. Add a little oil to the pot, add marinated scallops when heating to 50%, and stir fry quickly until it changes color.
5. After the shell column changes color, add mushrooms and eggs and stir fry until fragrant, then add salt and sugar and mix well.
6. Finally, add the green and red peppers and mix well.