1-First Step: Prepare the squid Rinse the squid thoroughly under cold water. Remove the tentacles in one clean cut attached to part of the hood for bite-sized pieces. Slice large squid lengthwise to create manageable, even sizes. Pat the squid dry thoroughly with paper towels to remove all moisture; this helps achieve maximum crispiness when frying.

2-Second Step: Marinate the squid In a bowl, toss the squid pieces with 1 tablespoon Shaoxing wine and 1/2 teaspoon sesame oil. Let marinate briefly while you prepare other ingredients. This step infuses subtle flavor and helps tenderize the squid.

3-Third Step: Prepare the coating mixture Combine 1/2 cup all-purpose flour, 1/2 cup semolina flour, 1/3 cup cornmeal, 1 teaspoon salt, and 1/2 teaspoon white pepper in a large bowl. Mix thoroughly to distribute seasonings evenly. This mixture will create the signature crunchy coating for the squid.

4-Fourth Step: Heat oil for frying Heat 5 cups of vegetable oil in a deep pot to 325°F (about 160°C), maintaining an oil depth of approximately 4 inches for proper frying. Use a thermometer to monitor the temperature, ensuring the oil is hot enough to crisp squid without burning.

5-Fifth Step: Coat and fry the squid Working in batches, squeeze excess liquid from marinated squid pieces. Dredge each piece thoroughly in the flour mixture, pressing lightly to adhere. Carefully lower the coated squid into hot oil using a slotted spoon or sieve. Fry for 2 to 2½ minutes or until golden brown and crispy. Remove and drain on paper towels. Taste one piece and adjust seasoning with additional salt and freshly cracked white pepper as desired. Repeat until all squid pieces are cooked.

6-Sixth Step: Prepare aromatic stir-fry Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add minced ginger and fry quickly for about 20 seconds until fragrant. Add thinly sliced garlic and stir constantly to lightly brown without burning. Toss in sliced hot green peppers and stir-fry for 30 more seconds to impart fresh heat and aroma.

7-Final Step: Toss squid and serve Add the fried squid into the wok with the garlic-ginger-pepper mixture. Toss for about 1 minute to evenly coat the squid and infuse flavors. Serve immediately for the best contrast of textures and vibrant flavors. Pair with steamed white rice or your favorite side. For gluten-free or low-calorie options, use alternative flours and cooking methods such as air-frying during the frying step.