Instructions: To clean the squid, discard the head, transparent backbone and ink bag.

Peel off and discard the skin, then wash the squid and dry well. Open up the squid and, with a sharp knife, score the inside of the flesh in a criss-cross pattern. Cut the squid into pieces each about the size of an oblong postage stamp. Blanch the squid in a pan of boiling water for a few seconds. Remove and drain; dry well.

Cut the green pepper into small triangular pieces. Heat the oil in a wok and stir fry the green pepper for about 1 minute. Add garlic, ginger, scallions, salt and squid; continue stirring for another minute. Finally add the black bean sauce and wine or sherry; blend well. Sprinkle with sesame oil and serve.

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