1. According to the head size of octopus, choose 3-6 fresh octopus, with a total amount of about 500-600g. The treatment of octopus is the key point: cut off the octopus's eyes, dig out the teeth in the middle of eight wrists and feet, turn over the head and abdomen, and take out clean internal organs. Put the preliminarily treated octopus into a large pot and add 5 grams of salt. The sucker on the wrist and foot of octopus is the hardest hit area. Wash it repeatedly with salt and rinse it again, and the octopus will be disposed of.

2. Cut the processed octopus from the head and wrist, cut 1-2 brachiopods into a group according to the size of the octopus's head, and then cut them into sections appropriately; Cut the head and abdomen into 2-3 pieces.

3. Choose 2-3 fresh green peppers (about 230g) and 30g bright red peppers, and clean them. Cut off the pedicle of pepper, cut into 2 pieces, shred and remove seeds, and cut into diamond-shaped pieces. 5 grams of chopped green onion and 5 grams of ginger.

4. Pour the right amount of water into the pot and bring it to a boil. Put the chopped octopus pieces and fresh green and red pepper pieces into the pot. After drowning for about 10 seconds, you can easily cut off one wrist of the octopus by pinching it with your hand. Immediately take out the octopus and pepper together, quickly move it under the water pipe, shower and cool it to prevent the residual temperature from heating.

5, pour 30 grams of vegetable oil into the pot, the oil temperature is 50% hot, about 150 degrees, and add ginger slices and chopped green onion to the pot to enhance fragrance. Add the cooked octopus pieces and pepper slices, pour in cooking wine10g, add 2g of salt, 2g of monosodium glutamate or chicken powder (optional), stir quickly with a spoon10g or more, and immediately cease fire.