1. Soak the shiitake mushrooms and dice, chop the red pepper, green onion, and tempeh. Wash the baby squid to remove the head. Do not throw away the removed head. You can make full use of it to make other dishes.
2. Add salt, sugar, pepper, white onion, and shiitake mushrooms to the ground pork to make a pork filling.
3. Use chopsticks to fill the squid's belly with pork filling.
4. Mix a tablespoon of cooking wine, a tablespoon of light soy sauce, a teaspoon of sugar, and a teaspoon of starch to form a sauce.
5. Pour a little oil into the pan, add the white onion and tempeh and saute until fragrant.
6. Pour in the filled squid and stir fry slightly.
7. Pour the mixed sauce into the pot, add an appropriate amount of water to submerge the squid, cover the pot and simmer.
8. When the soup is almost dry, add a little salt and pepper to taste.
9. Sprinkle chopped red pepper and stir-fry evenly before serving.
Tips:1. For tempeh, I use dried tempeh, which has a salty taste, so remember to put less when adding salt at the end, even if you have a weak mouth.
2. Don't fill the meat too full, otherwise the meat will come out when it will cook.
