Ingredients: 40g onion, 300g chilled octopus.

Accessories: appropriate amount of oil, salt, 5g of column sauce, 2g of ginger slices, 2g of garlic slices, 5g of green pepper, sugar 1g, chicken essence 1g, cooking wine 10ml, and appropriate amount of water starch.

1. Push the index finger into the protruding position of the octopus's stomach, squeeze out the internal organs, tear off the stomach pouch and sundries, and rinse with water.

2. Prepare the ingredients: wash and drain the octopus, and cut the onion into diamond-shaped pieces.

3. The octopus is soaked in shrimp eye water (about 80℃) for 10 second, and then quickly poured into the sieve to cool.

4. Heat the pot over high fire for 6 minutes, add proper amount of peanut oil, and change to low heat. Stir-fry ginger slices and garlic slices first, and then stir-fry the sauce to make it fragrant.

5. Turn on the biggest fire, stir-fry the octopus in step 3 for a while, sprinkle cooking wine along the edge of the pot, and stir evenly.

6. Stir-fry onion slices and green peppers slightly, add sugar and chicken essence to taste, and stir well before serving.

7, pan plate, a little finishing, out.