Sauced octopus food: octopus small 1 kg, green and red peppers each 1 piece, appropriate amount of onion and garlic, 3 dried peppers, bean paste 1 spoon, soy sauce 1 spoon, soy sauce 1 spoon and white pepper 1 spoon. 2. Boil the water in the pot, add 1 spoonful of rice wine, put the octopus in the water 1min, and gently roll it up for later use; 3. Shred an appropriate amount of onion and garlic for later use, cut green pepper into hob blocks, and add 1 tablespoon bean paste, soy sauce, 1 tablespoon soy sauce, teaspoon sugar, 1 tablespoon white pepper and a small amount of salt to the bowl for later use; 4, put the right amount of oil in the pot, add onions, garlic and peppers after 60% heat; 5. Add the cooked octopus and stir fry for 2 minutes; 6. Add the previously fried seasoning juice, stir well, add the water that engulfs the octopus, cover the pot and stew1min; 7. When the juice in the pot is almost collected, add the chopped green and red peppers and stir-fry for a while. 8. Finally, add a little starch thickening, pour some sesame oil, and stir well to serve.

Crispy spicy chicken gizzards 1, prepare the raw materials in advance. First rub the chicken gizzards with salt for a while, wash them, cut them into thin slices, and marinate them with soy sauce, rice wine, chicken essence powder, sugar, white pepper and water starch for 5 minutes. Chop beans, ginger, garlic and millet for later use. 2. Burn the oil in the pot and saute the shallot, ginger and millet. 3. Pour in the marinated chicken gizzards and stir fry. 4. Add beans, stir-fry aga for 3min, and take out the pot for about 3min.

Ingredients for stewed beef brisket with radish: 500g beef tendon, 2 carrots, 2 tablespoons Pixian bean paste, 2 tablespoons soy sauce, 2 tablespoons salt, 2 pieces of old rock sugar, 2 tablespoons rice wine, pepper 1 spoon, fennel 1 spoon, 2 dried red peppers, 5 slices of ginger, 3 cloves of garlic and garlic/spoon. Oil is consumed in the pot. After the oil is boiled, add onion ginger, pepper and dried pepper and stir-fry until soft. Stir-fry beef tendon for 5 minutes until dry. Pour in soy sauce, rice wine, old crystal sugar, fennel, cinnamon and star anise, and stir well. 3. Wash the basket, cut it into pieces and put it into the pot and stir well. Pour in cold water and bring to a boil. Turn to medium heat and cook for 1.5 hours. Open the lid, add salt and cook for another 30 minutes. Turn off the fire and put the pot on the table to eat.