1 octopus washed and cut into long sections; Shredding red and yellow peppers, cutting chives, and slicing garlic and ginger for later use; Pour water into the boiling pot, turn off the fire after the fire boils, put the octopus in, and pick it up immediately after the whiskers become curly.

2 drenched in cold water to cool the river; Drain the water for later use (be sure to drain the water, otherwise a lot of water will be produced when frying).

3 Seasonings (salt, sugar, chicken essence, pepper) and water starch are ready; Pour oil into the pot, add garlic and ginger slices, bean paste and XO sauce and saute until fragrant; Pour in chives and octopus, pour in cooking wine and add the prepared seasoning.

Pour in red and yellow peppers and stir fry;

4 drenching water starch; Stir-fry evenly (9- 12 must be finished within half a minute, otherwise the octopus will be old and taste bad).

5 Tips: 1. The main purpose of scalding Octopus is to remove the fishy smell and moisture. Turn off the fire after the water is boiled, put the Octopus in, immediately pick it up after the whiskers become curly, and blanch the Octopus with water temperature. This scalding method will make the Octopus very tender. 2. When frying octopus, the time should not be too long, and it is best to finish it in half a minute. If you are worried that you are in a hurry to delay the time, you might as well put all the main ingredients and seasonings in a bowl, saute garlic and ginger slices and sauce, then put all the materials into the pot together, stir fry for a few times, then pour in water starch and serve it out immediately.