480g squids raised in water
1 stalk parsley
Adequate amount each of green garlic lengths, onion shreds, ginger juice, red soy sauce, wine and vinegar
A dash each of salt, MSG and sesame oil
Wash the squids clean, make crisscross pattern on them by (pressing the face of the knife with fingers and) pushing it edge slantingly out to the depth of one half of each squid and cut them into pieces.
Scald the squid in boiling water until they curl up like long rolls and scoop them out. Then scald them in boiling oil, scoop them out and drain oil away.
Heating oil in the pot, sauté onion shreds and green garlic lengths, put wine, soy sauce, salt, ginger, juice, MSG, vinegar and parsley in to stir well for a while, push the squids in, lift the pot up, shake it to turn the contents over a few times, sprinkle sesame oil in and serve them in a plate.