1. Squid with a flower knife, cut into small pieces, marinate with a little oil, ginger, and a little salt for 5 minutes
2. Green pepper cut into small pieces
3. 2 teaspoons light soy sauce, 1 teaspoon millet oil, add appropriate amount of water, a little cornstarch, and make a bowl of juice for later use
4. Put a proper amount of oil in the wok and heat the pan with ginger and garlic until fragrant
5. Add squid and fry
6. Add green pepper when the squid rolls and fry it
7. Add a bowl of juice, no need to add salt
8. Stir-fry for a while on medium heat, let the squid and green pepper taste delicious, within 5 minutes
9. Harvest the juice over high heat, ready to serve
