1. Slice the milk melon and red hot pepper, soak and wash the black fungus, peel off the skin of the squid, and wash the cutting knife.
2. Boil the black fungus in a pot of boiling water.
3. Add the milk melon slices and blanch for 3-5 seconds, remove and drain for later use.
4. Pour an appropriate amount of cooking wine in the water, add the squid to blanch, and immediately remove it for later use.
5. Heat the pan with cold oil, add the chopped green onion, ginger, garlic and fry until fragrant.
6. Add the red pepper cubes and stir fry for a while.
7. Add the hoisin sauce and stir fry until fragrant, add the cooking wine, light soy sauce, and oyster sauce and stir well.
8. Add milk melon slices, black fungus, and squid pieces and stir quickly evenly.
9. Pour in a little water, thicken the starch, and spread it evenly.
10. Finished product.
11. Finished product.
12. Finished product.
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