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Pusit na Ginisa sa Bean Sauce na binanlian, tapos mabilis na iginisa sa Pixian broad-bean paste, sibuyas, sili at siling labuyo.
Gilitan ang pusit sa krus-krus na anyo at hiwain sa katamtamang laking piraso. Hiwain nang manipis ang berdeng bell pepper at sibuyas, hatiin ang luya at bawang, at hiwain sa bilog ang siling labuyo. Itabi.
Score the squid with a crosshatch pattern and cut into bite-sized pieces. Shred the green pepper and onion, slice the ginger and garlic, and cut the bird's-eye chillies into rings. Set aside.
Pakuluan ang tubig hanggang halos 80% kumukulo. Ilublob ang pusit ng 3–5 segundo, at sa sandaling lumikot ito, hanguin agad.
Bring a pot of water to about 80% of a boil. Blanch the squid for 3–5 seconds, and as soon as it curls up, scoop it out.
Hugasan ang pusit sa malamig na tubig at itabi.
Rinse the squid in cold water and set aside.
Painitin ang mantika sa kawali at igisa ang luya, bawang, at siling labuyo hanggang umalingawngaw.
Heat oil in a wok and stir-fry the ginger, garlic, and bird's-eye chillies until fragrant.
Idagdag ang Pixian broad-bean chilli paste at igisa sa mahinang apoy hanggang umalingawngaw.
Add the Pixian broad-bean chilli paste and stir-fry over low heat until fragrant.
Idagdag ang pusit at igisa sa malakas na apoy ng 5–8 segundo, pagkatapos buhusan ng cooking wine.
Add the squid and stir-fry over high heat for 5–8 seconds, then deglaze with the cooking wine.
Idagdag ang sibuyas at berdeng bell pepper at igisa hanggang lumambot. Buhusan ng 2 kutsarang cornstarch slurry, timplahan ng chicken powder, haluin hanggang lumapot at kumonti ang sarsa, at ihain.
Add the onion and green pepper and stir-fry until softened. Pour in 2 tablespoons of cornstarch slurry, season with chicken bouillon powder, toss until the sauce thickens and reduces, then plate up and serve.
