1. Ingredients: dried five-spice beans (4 pieces), fresh squid (2 strips, 288g), green garlic (1), celery (1), green bell pepper (1), red bell pepper (1), ginger paste (1/2 tablespoon), garlic paste (1/2 tablespoon). Marinade: white pepper (1/8 tablespoon), minced ginger (1/3 tablespoon), salt (1/6 tablespoon), cooking wine (1 tablespoon). Seasoning: oil (3 tablespoons), salt (1/5 tablespoon), chicken powder (1/3 tablespoon), sugar (1/5 tablespoon), soy sauce (1/2 tablespoon), balsamic vinegar (1 tablespoon), rice wine (1 tablespoon).

2: Rinse fresh squid, cut into 1 cm wide strips, toss with 1/8 tablespoon white pepper, 1/3 tablespoon minced ginger, 1/6 tablespoon salt and 1 tablespoon cooking wine; marinate for 15 minutes.

3: Remove stems and seeds of green and red bell peppers, cut into cubes; cut dried beans into 0.5 cm strips; remove head and tail of green garlic, wash and cut into pieces; remove head and leaves of celery, wash and cut into pieces.

4. Heat 2 tablespoons of oil and fry the dried beans until the surface is bubbly and fragrant.

5: Add 1 tablespoon of oil and sauté the ginger, garlic, and green garlic until fragrant.

6: Pour in the squid and dried bean curd strips and stir-fry well. Sprinkle in 1/2 cup of water and cook until the squid becomes firm and milky white.

7: Add 1/5 tablespoon salt, 1/3 tablespoon chicken powder, 1/5 tablespoon sugar, 1/2 tablespoon soy sauce, 1 tablespoon balsamic vinegar and 1 tablespoon rice wine.