1. Ingredients: 70g garlic moss, 200g Kaiyang, 300g squid, 5g ginger, 10g garlic, 15g light soy sauce, 10g oyster sauce, 10g cooking wine.

2. Soak Kaiyang for 20 minutes to remove excess salt.

3. Wash the garlic moss and cut into sections for later use.

4. Pour appropriate amount of oil into the pot, add ginger and garlic and sauté until fragrant.

5. After sauteing until fragrant, pour in the heat and stir-fry.

6. Pour in the garlic moss, top with cooking wine, light soy sauce, and oyster sauce, and stir-fry over high heat.

7. Stir-fry evenly, sprinkle with salt to taste, stir-fry again until evenly distributed, finally add in squid, stir-fry over high heat until cooked through, and serve.