2. Soak the auricularia auricula in hot water until it is fully swollen, wash it and tear it into small pieces. Wash the colored pepper and cut into pieces. Slice cucumber and carrot. Cut the squid first, and then cut it into flower knives for later use.
3. Pour chopped green onion, Jiang Mo and minced garlic into a bowl, add salt, sugar, pepper, sesame oil, soy sauce and water, and mix starch with water to make water starch.
4. Pour clear water into the pot, add onion and ginger slices, heat to boiling with high fire, add squid 1 min, take out and drain.
5. Pour the oil into the pot, heat it to 70%, stir-fry the auricularia auricula for half a minute, stir-fry the colored pepper, cucumber and carrot a few times, stir-fry the blanched squid a few times, stir-fry the prepared sauce for half a minute, and finally stir-fry the water starch evenly.