Prep the squid: rub salt and wash the squid.

Separate the head. Separate the wings. Slice the tube lengthwise so you can lay it flat on the board.

Remove the thin layer of skin on the outer part of the tube and the ink sack attached to the inner part. Wash under faucet.

Separate the head from the tentacles. Discard the head part (the one with its eyes)- you can cook and give to your pet :)

To make it tender:
Slice tentacles into bite size pieces.

Tube and wings: Score the inner side part with a knife diagonally then do the opposite angle (gently, dont cut through, like making diamond patterns).
Then slice into desired-size pieces.

Sauce:
Heat EVOO in stir fry pan. Add a slice of butter.
Sauté garlic until edges get color, add onions. Then add tomatoes. Season with a pinch of salt and pepper. Sauté shortly with spatula to mix.

Then add the cooking wine, oyster sauce, knorr soy seasoning and sweet chili sauce. Add the second slice of butter. Let simmer.

When simmering, fish out the squid from the water bath and drop it in the pan.
Stir fry in the sauce with spatula for under 2 minutes (1m 50s) in medium-high heat. Then transfer to a bowl.

Spoon over steamed rice and enjoy.