from Tasteasianfood.com

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300g squid

1 bell pepper

2 tbsp cooking oil

1 medium size onion, cut into bite-size

1 tbsp chopped garlic

1 tbsp light soy sauce

½ tsp sugar

1 tbsp oyster sauce

⅛ tsp ground white pepper

2 tbsp fermented black beans

1 tsp cornstarch (add 1 tbsp water to form a slurry)

2 tbsp Shaoxing cooking wine

1 tsp sesame oil

Thinly sliced green onions to garnish

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1. Hold the squid tube firmly and gently, then pull the head and tentacles away until the cartilage detaches.

2. Next, use scissors to remove the mouth and eye. Then, cut to separate the tentacles.

3. Remove the skin of the body of the squid. Rinse the squid with water and pat it dry.

4. Cut the squid tubes in half to expose the inside.

5. With the inside facing up, score the flesh from end to end at an angle. Make the second set of score lines by turning the squid 90 degrees to create a diamond pattern.

6. Finally, cut the squid into triangular bite-sized pieces.

7. Blanch the bell pepper in boiling water for a minute, then remove.

8. Next, add the squid to the boiling water and blanch for 20 to 30 seconds on high heat.

9. Once done, transfer the squid immediately to cold water to stop further cooking. Then, remove the excess water by drying it with a kitchen towel.

10. Fry the onion until slightly brown.

11. Next, add the black bean sauce and chopped garlic to the wok and saute until it becomes aromatic.

12. Add the light soy sauce, sugar, ground white pepper, and oyster sauce, then stir-fry with the blanched squid and bell pepper for one minute.

13. Drizzle some sesame oil and rice wine to mix with the squid.

14. Add a tablespoon of cornstarch slurry to thicken the sauce.

15. Garnish with sesame seeds and thinly sliced green onions.