1-First Step: Prepare the Squid Rinse the 1 1/2 pounds of squid thoroughly under cold water to clean it well and remove any sliminess. Trim the tentacles, leaving about 1/4 inch attached to the hood for even cooking, and halve larger pieces lengthwise into bite-sized portions. Once done, drain the squid in a colander and marinate it in 1 tablespoon shaoxing wine and 1/2 teaspoon sesame oil for a few minutes; this step adds flavor and tenderness, taking about 5 minutes total.

2-Second Step: Heat the Oil for Frying Heat 5 cups of vegetable oil in a deep pot until it reaches 325°F, which is ideal for frying without making the squid tough aim for about 4 inches of oil depth. While the oil heats, combine 1/2 cup all-purpose flour, 1/2 cup semolina flour, 1/3 cup plain cornmeal, 1 teaspoon salt, and 1/2 teaspoon white pepper in a bowl for the coating mix. This preparation should take around 5 minutes, ensuring everything is ready for dredging.

3-Third Step: Coat and Fry the Squid Dredge the marinated squid in the flour mixture in small batches, shaking off any excess to avoid a heavy coating. Fry the squid for 2 to 2 1/2 minutes until it’s golden brown, stirring gently to ensure even cooking; remove and drain on paper towels. Adjust the salt to taste while it’s still hot, and sprinkle with additional cracked white pepper for extra flavor this frying process takes about 10 minutes total, depending on batch size.

4-Fourth Step: Stir-Fry the Aromatics In a wok over medium-high heat, add 1 tablespoon of vegetable oil and stir-fry 2 teaspoons of minced ginger for about 20 seconds until fragrant. Add 5 sliced garlic cloves and stir until they’re lightly golden, then toss in 2 sliced hot green peppers and stir-fry for another 30 seconds to build layers of flavor without burning.

5-Fifth Step: Combine and Serve Toss the fried squid into the wok with the aromatics and stir-fry for 1 minute to coat everything evenly. For the best results, serve the salt and pepper squid hot with white rice to complete the meal, which enhances the flavors and makes it more filling. This final step takes just a minute or two, and you’ll have a dish ready in under 40 minutes total prep and cook time.