2. Cut the washed squid into 3cm long shreds, blanch them in boiling water (add pepper) and take them out. Wash and shred auricularia auricula and shiitake mushrooms.

3. Pour the vegetable oil into the wok and heat it. After boiling, add Jiang Mo, chopped green onion, minced garlic and shredded squid, stir-fry for a few times, then add fungus, mushrooms, salt and cooking wine, mix well, add a little boiled water and monosodium glutamate, pour water starch into the pot, and pour sesame oil.