Chinese Salt and Pepper Squid

Combine the squid pieces with Shaoxing wine in a medium-sized bowl. Massage it gently with your hands for fifteen seconds, then transfer it to the refrigerator to marinate for at least 30 minutes. Meanwhile, you can make the salt and pepper seasoning.
Add salt and MSG to a mortar and pestle and pound into a fine powder. Pour into a small bowl and mix it with the ground white pepper.
In a medium bowl, combine the all-purpose flour, cornstarch, and ½ teaspoon of the seasoning mix.
Working in several batches, grab a handful of squid and drop it in the starch mixture. Toss starch all over the squid pieces until evenly coated. Transfer dredged squid pieces to a baking sheet, and repeat with the remaining squid.
Heat 1 inch of oil to 350°F over medium-high heat. Fry the squid in batches for 1-2 minutes until light golden brown. Allow oil to come back to 350°F before frying each batch. Transfer to a paper towel-lined plate, and repeat with the remaining squid pieces.
Heat a wok over medium-high heat until lightly smoking. Add 1 tablespoon of oil and swirl it around. Add the garlic and ginger and stir fry for 20 seconds. Add the chile peppers and stir fry for another 20 seconds.
Finally, add the fried squid to the wok and do a few quick tosses to coat the aromatics evenly. Sprinkle ½ teaspoon of the seasoning mix and continue tossing for 15 seconds. Turn off the heat and serve immediately.