Method
Marinate
Defrost the squid rings, squeeze out excess water and pat dry with kitchen paper. Toss with Shaoxing wine and white pepper, leave for 5 minutes to remove any fishiness.
Aromatics
Heat the wok until smoking. Add oil, then fry the minced garlic, ginger, and chilli for 30 seconds. Add the fermented black beans and stir-fry for another 30 seconds until fragrant before adding the squid.
Stir-fry
Keep the heat on maximum throughout. Add the squid rings and leave them untouched for 10 seconds to get some colour, then toss. Add the soy sauce and oyster sauce. As soon as all the rings have turned white and curled at the edges, scatter over the spring onion, toss twice, and get it off the heat.
Total cooking time: 90 seconds to 2 minutes max.
Key Tips
- High heat is non-negotiable: squid releases water and will poach instead of fry on low heat
- Don't overcook: squid is done in under 2 minutes — past that it turns rubbery
- Fry the black beans first to release their aroma before adding the squid
- White colour + curled edges = done, get it out immediately