1. The squid is cleaned (to remove the internal organs, teeth and cartilage), washed, cut open with a cross knife on the inner surface, and cut into appropriate sizes.
2. Remove seeds and cut green peppers, cut green onions into sections, and slice garlic cloves.
3. Finely chop the tempeh and set aside.
4. Heat oil in a wok, fry the garlic slices, add the tempeh and fry slightly.
5. Add green peppers and fry until 6 mature.
6. Pour the squid and stir fry over high heat.
7. Add oil and light soy sauce to taste.
8. Finally, add the shallots and stir-fry evenly.
Tips:1. The tempeh has a salty taste, so no extra salt is added after the oil consumption and light soy sauce are added.
2. The smaller squid I chose has a thinner meat and a better taste.
3. If you want a richer color, you can add red pepper
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