Smoothly sautéed scallops with celery removed from the tendons and red bell peppers removed from the hearts. Celery cut diamond; carrot cut diamond. 200g of fresh scallops with 2g of wine, 1g of refined salt, 50g of egg white batter and mix well. Salt 2 g, pepper 1 g, monosodium glutamate 1 g, 20 g of broth, 2 g of sesame oil, 2 g of cooking wine, 10 g of water starch, mix well for salty and fresh flavored gravy. pot to stay in the oil 1000g, burned to 120 ℃, put fresh shellfish, celery, slip loose seeds white, go to the excess oil, put the carrots 20g slightly fried, pour into the seasoning gravy stir fry, collect the juice bright oil from the pot, plate into the dish.