Diced scallops

80g

Cucumber

100g

Soaked fungus

60g

Eggs

2pcs

Sides

Kim Longyu Cooking Oil

Moderate

Salt

Salt

Moderate

Red Bell Pepper

Moderate

Scallion

Moderate

Ginger

Moderate

Steps

1. Prepare the ingredients.

2. Clean the diced fresh scallops and add the egg.

3. Beat the egg and diced scallops well.

4. In a wok, add a little more oil than you would normally use for stir-frying.

5. When it is hot, pour in the egg and shellfish.

6. Stir-fry to a solid state and remove from the pan.

7. In advance of the cucumber cut into thin slices of diamond-shaped, green onions and ginger shredded, red pepper cut into small pieces of spare.

8. Autumn fungus soaked in advance to remove the root wash.

9. Use the pan to sauté the base oil of the beidin, sautéed onion and ginger

10. Then add the cucumber slices and red pepper segments slightly sautéed.

11. Add the autumn fungus and stir-fry well.

12. Add the egg and shellfish and stir-fry well.

13. Finally, add salt to taste and stir-fry evenly