Clean the squid by removing the innards, cartilage, and beak. Wash thoroughly and pat dry.

Cut the squid into bite-sized pieces: slice the body into 1 cm strips and trim the tentacles.

Marinate the squid with sake, salt, and pepper. Massage the marinade into the squid, then coat with cornstarch.

Finely chop the green onion, garlic, and ginger.

Mix the seasoning ingredients (chicken stock powder, sake, sugar, ketchup, and water) in a bowl.

Heat 1 tbsp of salad oil in a pan and scramble the beaten eggs until half-cooked. Remove and set aside.

Heat 2 tbsp of salad oil in the pan and sauté the doubanjiang, garlic, and ginger over low heat until fragrant. Add the chopped green onion and stir-fry.

Add the squid to the pan and stir-fry over medium heat until the squid changes color.

Pour the seasoning mixture into the pan and cook until the sauce thickens. Return the scrambled eggs to the pan and mix well.