1. First, cut the green pepper and onion into pieces, and mince the ginger and garlic for later use.

2. Blanch the scallops in a boiling pot with cooking wine and take them out immediately.

3. Next, put the oil in a hot pan. After the oil is hot, put the ginger and garlic in a wok, pour in the green and red peppers, and add salt to the onion pieces and fry them until they are broken.

4. finally, pour in scallops, pour in cooking wine, add pickled peppers, Pixian watercress, a little sugar and pepper and mix well.

Scallop is another name for bivalve mollusks of the genus Scallop, with about 4 species. More than 6 species of this family are one of the important marine fishery resources in the world. Shell, meat and nacre have high utilization value. Many scallops are eaten as delicacies. Scallops with bright colors and radial patterns are loved by collectors, and the patterns are adopted as patterns of works of art.

Scallops belong to a family of Pinctada (Pterida, Bivalves). Widely distributed in all sea areas of the world, the tropical sea is the most abundant. About 45 species have been found in China, among which Chlamys farreri in the north, Chlamys farreri in the south and Chlamys farreri in the south are important economic species. Scallop, also known as sea fan, is delicious in meat and rich in nutrition. After its obturator muscle is dried, it is called "scallop" and is listed as one of the eight treasures.