Ingredients:
A. Squid, 1200g
Salt, 1 tablespoon
B. Ginger, shredded, 30g
Garlic, sliced, 30g
Chili, sliced, 40g
Celery, 300g
Salt, 1 teaspoon
Sugar, 1 teaspoon
White pepper powder, 1/2 teaspoon
Rice wine, 3 tablespoons
Water mixed with cornstarch, 1 tablespoon
Sesame oil, 1 tablespoon
Instructions:
Separate the head and body of the squid, and cut the head and tentacles into small pieces.
Remove the fins from the body, then cut it into segments with three evenly spaced diagonal slits. Cut the inside of the squid body with a crosshatch pattern and then cut it into small pieces.
Put the squid into a large bowl, add salt and mix until it becomes sticky, then rinse clean.
Boil water and blanch the squid until it curls up, then immediately remove it and drain.
Heat up a wok and pour in 1 tablespoon of oil. Add the shredded ginger, sliced garlic, and sliced chili and stir-fry until fragrant.
Add the blanched squid and stir-fry over high heat. Add salt, sugar, white pepper powder, and rice wine to season.
Add the water mixed with cornstarch to thicken the sauce. Finally, add sesame oil before serving.