1. Processing ingredients: clean the squid head, cut it into sections, boil water in the pot, and after the water is boiled, put the squid in the pot and soak it for a while, not too long (one minute).

2. Drain the soaked squid, add salt, sugar, cooking wine and a spoonful of oyster sauce, mix well and put it in the refrigerator for later use.

3. Prepare auxiliary materials: shred onion, shred onion and shred coriander. Slice ginger and garlic for later use.

4. Stir-fry: Heat the wok and pour in cooking oil, a little more than usual. After the oil is heated, add pepper, onion, ginger and garlic, a spoonful of June fresh bean paste, a spoonful of Pixian bean paste and a spoonful of sugar. Stir-fry the seasoning slowly over low heat. When the onion becomes soft, add the onion and squid whiskers and continue to stir fry over high heat. At this time, add a small amount of cooking wine. When the onions are soft, stir fry.