2. Boil water in the pot, add onion, ginger and cooking wine and cook for 2 minutes.

3. Put the washed squid ring in the water 1 min, and take it out to cool.

4. Slice the bamboo shoots, soak the fungus and wash it, and cut the green pepper into pieces.

5. Pour the oil into the pot, add shallots, ginger and garlic and stir fry.

6. Add a spoonful of spicy bean paste and stir-fry until fragrant.

7. Pour in bamboo shoots and fungus, add soy sauce, sugar and salt and mix well.

8. Add squid and green peppers, add a little cooking wine, and stir-fry the peppers evenly.

9. Add chicken essence, and finally pour in a little water starch and stir well. Turn off the heating.