1. Thaw the squid rings, remove the black film and wash them, add some green onion and ginger to a pot of boiling water, and cook for 2 minutes with cooking wine.
2. Pour the squid rings into the blanching machine and then remove them when they become hard.
3. Soak the black fungus in advance, wash and tear off small pieces, slice bamboo shoots, and cut green and red peppers into pieces.
4. Pour oil in the wok and sauté the chopped green onion, ginger and garlic.
5. Add spicy bean paste and stir fry until fragrant.
6. Pour in bamboo shoots and fungus and stir fry.
7. Add squid, add light soy sauce, sugar, cooking wine and stir fry.
8. Add the green and red peppers.
9. Finally, add a little salt, chicken essence, and water starch and stir well and turn off the heat.
Tips:The squid should not be blanched for too long, which will affect the taste; the magnolia slices can be blanched and fried. This dish must be fast to ensure that the squid meat will not grow old.
