I cut the squid into long pieces for stir-frying, cut onions and carrots, and prepared 1/4 of the bell peppers to color them.

Pour 2 tablespoons of cooking oil in a pan and stir-fry 0.5 tablespoons of minced garlic, stir-fry carrots and onions first, and when you are out of breath, add squid and bell pepper, season, stir-fry, pour starch water, and finish with green onions. For starch water, one tablespoon of starch was mixed into 1/2 cup of water. For the seasoning, I added 1 tablespoon of red pepper paste, 2 tablespoon of red pepper powder, 2 tablespoon of dark soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of oligosaccharide (or starch syrup), a little bit of pepper powder, and 0.5 tablespoon of sesame oil.

Water comes out from vegetables and squid, so stir-fried squid is easy to make the soup rich.
Then the sauce doesn't get any sauce in the soup, and it's not good.
So, if you add starch water at the end, the sauce will be moistened with squid. You can blanch the squid a little and mix it at the end, but it's not a double thing, so it's easier to stir-fry it and add starch water. It's better to make it like this as a side dish for lunch without flowing the soup.