Remove the dark skin firstly.

Trim the squid and then slice the tubes into 1/2 inch square pieces. Then rinse well and drain.

Chop the fresh peppers into small circles. Marinate with salt and pepper for around 10 minutes.

Add starch and egg and then mix well. Heat up enough oil in a deep pot until 170 degree C.

You can test the oil temperature by adding one piece each time (Note 1). The squid should be floating quite quickly after touching the oil. Deep-fry all the squid by small batches.

Place 1 tablespoon of cooking oil again and then fry garlic, fresh pepper and green onion until aroma. Then return squid and sprinkle salt and pepper. Turn off the fire and mix everything well.