1. Peel off the reddish-brown coat, cut the fresh tube into a big triangle, tear off a bit from the pointed part, and then pull it toward the wider side to tear off the coat in whole.
2. Cut from one of the corners inside, a 45-degree diagonal knife
3. In the opposite direction, cut the flower knife with a straight knife to form the shape of a lychee flower knife
4. Cut the squid into small pieces
5. Put an appropriate amount of water in the pot, put ginger and a few drops of rice wine in order to remove the fishy, and boil
6. After the water is boiled, pour the fresh squid, flip it a few times, watch the squid roll up, and then pick it up. Rinse it under the tap
7. Cut green and red peppers, shred ginger
8. Hot oil pan, sauté ginger
9. Add 2 tablespoons of bean paste and sauté (if you don't like too much sauce, you can put a little bit less, and add some salt to taste)
10. Pour in fresh squid and stir fry quickly
11. Pour the rice wine along the side of the pot and stir fry evenly
12. Add green and red peppers and stir-fry evenly
