Rinse the squid rings under cold running water and pat dry with kitchen paper.
Place the flour and salt in a bowl and mix together. Add the squid rings and toss until they are
Using a sharp knife, seed the pepper and slice into thin strips.
Heat the peanut oil in a large preheated wok. Add the pepper and red onion to the wok and
stir-fry for 2 minutes, or until the vegetables are just beginning to soften. Add the squid rings
and cook for a further 5 minutes, or until the squid is cooked through.
Add the black bean sauce to the wok and heat through until the juices are bubbling. Transfer to
warmed bowls and serve immediately.