The simplest way to prepare diced squid is by quick stir-frying. First, clean the squid pieces thoroughly; if using frozen squid, thaw and drain it beforehand to prevent excess water from releasing during cooking. Heat a small amount of oil in a pan, sauté ginger slices, minced garlic, and scallion sections until fragrant, then add the squid and stir-fry rapidly. As the squid heats up, it will turn white and shrink; at this point, season with light soy sauce, cooking wine, a little oyster sauce, and sugar, continuing to stir-fry over high heat. Squid does not require a long cooking time; remove it from the heat once the color has fully changed and the flesh has firmed up. Keeping the process quick ensures the texture remains tender, fresh, and springy.
For a more complex flavor profile, try stir-frying diced squid with green peppers. Cut the green pepper into small pieces; you can also prepare some carrot and onion according to your preference. Bring water to a boil in a pot and quickly blanch the squid pieces-remove and drain them immediately once they turn white. In a separate pan, heat some oil and sauté the onion, carrot, and green pepper until just tender. Then, add the squid and stir-fry quickly, finishing with light soy sauce, oyster sauce, pepper, and a pinch of salt. Do not blanch for too long, or the squid may become tough prematurely. If you enjoy spicy food, adding small hot peppers (such as *xiaomijiao*) or dried chili peppers enhances the aroma, making the dish an excellent accompaniment to rice.
Diced squid can also be prepared in a spicy style, which is ideal for those who prefer bold flavors. Clean and drain the squid pieces. Heat oil in a pan and sauté ginger, garlic, dried chili peppers, and Sichuan peppercorns until fragrant, then add the squid and stir-fry rapidly. Season with chili sauce, light soy sauce, cooking wine, and a little sugar; stir-fry until the squid is fully cooked, then garnish with chopped scallions. Note that while squid appears to cook quickly, it should not be stir-fried slowly for an extended period, as prolonged cooking can cause the texture to become hard and rubbery. Regardless of the method used, as long as you control the heat properly-heating quickly and removing the squid from the pan promptly-the diced squid will typically retain a savory flavor and a texture that is tender, crisp, and pleasantly chewy.
