Tear off the head, whiskers and a transparent thin slice of squid, roast it with fire until soft, cut it into shreds horizontally, rinse it with hot water to remove sediment and control moisture, cut leek into 3cm knots with a section of root, and shred ginger. Shred pork and remove roots from mung bean sprouts. Heat the wok with oil, add shredded pork and shredded ginger, stir well, stir dry water and pour it into a colander, add sesame oil to the wok, stir-fry shredded squid until it rolls up without popping, add leek, bean sprouts and shredded pork, stir well, add salt, soy sauce, cooking wine, pepper noodles, monosodium glutamate and vinegar, and stir-fry.