1 Score each piece of squid to make a criss-cross pattern, then cut each squid into 2x2-inch squares.
2 Bring water (enough to cover squid) to a boil in a saucepan and drop in squid pieces. Stir, wait for the water to boil again then quickly strain out squid from saucepan. Set aside.
3 Mix hot bean paste, soy sauce, rice wine, sesame oil and salt together in a bowl.
4 Heat a wok. When hot, add oil and sauté garlic and ginger. Put in bell pepper strips then toss in squid. Pour in pre-mixed seasonings and simmer until sauce boils. Remove from pan and garnish with coriander leaves.