1. After defrosting the frozen scallops naturally, open the bag and pour it into a plate for later use. Prepare half a small carrot and half a sweet green pepper. Cut the carrots and green peppers into cubes, which should be about the same size as the scallops. Put the completely cooked scallops into a colander, rinse them with water, drain and set aside. Heat oil in a pan, add shredded green onions and stir-fry until fragrant. Then add the prepared diced carrots and green peppers and stir-fry quickly. Stir-fry until the dish is ready. When fragrant, pour in the drained scallop columns and stir-fry quickly, add salt to taste, then drizzle with some sesame oil, and finally pour in starch water to thicken. When the water in the pot becomes sticky, take it out of the pot and put it on a plate.

2. Ingredients: 200 grams of frozen fresh clams, 3 eggs, 100 grams of green onions, and 3 grams of salt. Take out the frozen fresh clams and thaw them, wash them, and cut them into cross-sections for later use. Mix three eggs with salt and a small amount of water and set aside. Chop green onions and set aside. After the oil is hot, add chopped green onions and fresh clams and stir-fry until fragrant. Pour in egg liquid, salt and chopped green onions and stir well.

3. Thaw the scallop pillars naturally, then wash them, add 15ml of cooking wine and dry starch, mix well, and marinate for 15 minutes. Then cut the peppers into 1cm square pieces and cut the mushrooms into small dices; beat the eggs and add the remaining 15ml of cooking wine and beat again, then add it to the pot and spread it into egg liquid, stir-fry until scattered and set aside. Add a little oil to the pot. When the heat reaches 50%, add the marinated shellfish and stir-fry quickly over high heat until the shellfish changes color. After the shellfish changes color, add mushrooms and eggs and stir-fry until fragrant. Then add salt and sugar and mix well. Finally, add green and red pepper and mix well. Then you can take it out of the pot.