1. Slice red pepper and onion, shred ginger, cut squid into flowers, add water and 1 / 3 ginger in the soup pot, blanch squid after boiling, remove and drain water after 2 minutes;
2. Heat another pot, put a little oil, and put in the remaining ginger slices after the oil is hot;
3. Stir fry the squid over low heat for 1 minute, then add the red pepper;
4. Stir fry well, add 1 tablespoon of soy sauce, onion and a little chicken essence, stir well.