Sauté ed mushrooms with octopus generally refer to roasted mushrooms with octopus.

Braised mushrooms with octopus

octopus

450 grams

White mushroom

250 grams

Fresh red pepper

1 piece

material

450g octopus, 250g white mushroom, fresh red pepper 1 each, fresh green pepper 1 each, ginger 1 0g, garlic 1 0g, a: small spoon of salt 1 4 for cooking, and cooking wine.

method of work

1. Cut the belly of octopus with scissors and take out the internal organs.

2. Cut off the black film on the surface of the fish and rinse it clean.

3. Put the processed octopus in boiling water, blanch it until it becomes discolored, and take it out immediately.

4. Divide the scalded octopus into small portions.

5. White mushrooms are pedicled and cut into 6MM thick slices, and green peppers are cut into rhombic shapes.

6. Put the mushrooms in boiling water and blanch them until the water boils again, then take them out and drain them for later use.

7. Heat a little oil in the pot, add green pepper, stir-fry with fine salt 1/4 small salt until it is broken, and set aside.

8. Cool the oil in the pot, add ginger, garlic and octopus, and stir-fry the cooking wine for about 1 minute.

9. Add white mushroom slices and sauce B, stir-fry over high heat until the water is dry.

10. Add the fried green and red pepper pieces.

1 1.

12. Turn it to the effect of stinging.