1. Scallops are naturally thawed, then washed, added with cooking wine 15ml and dried starch, evenly mixed, and marinated for15min. Then cut the pepper into small pieces 1 cm square, and cut the mushrooms into dices;

2. After the eggs are broken, add the remaining 15ml cooking wine and stir it evenly again, then spread it in the pot to form an egg liquid and fry it for later use;

3. Add a little oil to the pot, put the marinated shellfish into the pot when it is heated to 50%, and fry it quickly until it changes color;

4. After the shell column changes color, add mushrooms and eggs to stir-fry for fragrance, then add salt and sugar and mix well;

5. Finally, add green and red peppers and mix well.