If the squid skin remains, rub the edge to lose a little bit of tissue; use a paper towel to grab the tissue and pull the entire skin off.

Cut off the squid head and tentacles. Remove the ink sac and the hard transparent cartilage by pulling it out of the squid tube.

Cut the squid hood open lengthwise. Let the inside of the tube face up. Score the flesh in a crisscross pattern by making it and not cutting through it; this makes the squid more tender and allows flavors to cling to it.

Cut the scored squid into two 1.5-inch rectangular pieces. Cut the tentacles into bite-size pieces.

Fill a pot with water, add a few ginger slices, and then bring it to a boil.

Add the squid and blanch for only 10 seconds. Remove the squid from the pot, rinse under running water to cool and set it aside to drain. Blanching helps remove the squid's slimy liquid and fishy smell.

Thoroughly combine all the following ingredients in a bowl and mix well: oyster sauce, soy sauce, Chinese cooking wine, cornstarch, water, ground black pepper, sugar, and dark soy sauce. Set it aside.

Heat the wok over high heat until smoking hot. Add the oil, minced ginger, garlic, and diced scallions, and stir until fragrant.

Add the bell pepper and stir to your desired doneness for an estimated 3 minutes.

Add the blanched squid. Stir for 1.5 minutes. The trick here is to use the highest heat possible. Otherwise, it will take longer to cook and the squid will be rubbery.

Add the sauce and continue to mix for 20 seconds. Serve the dish with white rice.