Finely chop the green onion and ginger.

Prepare the squid by removing the innards and cartilage, and clean thoroughly.

Dry the squid with paper towels and make shallow cuts on the body. Prepare the tentacles by removing the beak and trimming them evenly.

Mix the squid innards with the seasonings in a bowl.

Heat half the salad oil in a pan, sauté ginger until fragrant, then add green onion and tentacles. Cook until the tentacles change color and add the seasoning mixture.

Stuff the squid body with the sautéed mixture and secure the opening with a toothpick.

Heat the remaining oil in a pan, cook the stuffed squid until browned on both sides, then cover and cook on low heat for 4 minutes.