1, scallop meat, after thawing, clean, slice garlic, shred ginger, cut onion into chopped green onion, and cut garlic moss. Put water in the pot. After the water boils, put it in scallop meat, remove it and drain it. Put oil in the pan. When the oil is hot, add garlic, ginger, onion and dried Chili until fragrant. Add scallop meat to stir fry, add garlic moss to stir fry, and finally add salt to taste.

2. Frozen scallops bought in the supermarket are rinsed several times after thawing. Because it's not fresh scallop diced, the flavor has been discounted. If you want to eat it fresher, you need to add a little cooking wine and marinate it for a few minutes. Wash the green pepper and cut into pieces. Prepare the onion and ginger. Heat the oil in the pot, saute the chives and ginger, add the green peppers quickly, and stir fry quickly on the fire until the green peppers are cut off. Add diced scallops and stir-fry over high heat. Add a little light soy sauce, 1 spoon oyster sauce, stir fry quickly and evenly. Season with salt, pour water on starch, thicken and take out.

3. Wash the fresh scallops, peel them off with a knife and remove the meat. Remove scallop edges and dice. Add cooking wine to 2 eggs and break them up. Wash leek and cut into sections. Blanch diced scallops in boiling water for 20 seconds, remove and drain.

4. Pour the diced scallops into the egg mixture. Heat the oil in the pan, pour in the egg mixture and stir fry. After the egg liquid is slightly solidified, add leeks and stir well. Add appropriate amount of salt and stir well.