Preparation materials: 2 octopus (about the middle size, about 500g), 0.5 onion, 2 green pepper, 3 red pepper, half green onion, vegetable oil 1 spoon.

Seasonings: 3 tablespoons of Chili sauce, Chili powder 1 spoon, soy sauce 1 spoon, half a spoon of garlic paste, ginger paste 1 spoon, sugar 1 spoon, sake 1 spoon (yellow wine is also acceptable).

Practice:

1. First, clean octopus. Sprinkle the bought octopus with coarse salt, rub it vigorously, and then clean it with water until there is no more foam.

2. Peel the onion and cut it into thick silk for later use.

3. The green onions are also cleaned, and then obliquely cut into filaments.

4. The seasoning used when frying octopus should be like this: add Chili sauce to the soy sauce and stir well, then add Chili powder, sugar, garlic paste and ginger paste and stir well.

5. First, put a little salty salt in the boiling pot, then put the octopus in it and scald it gently, and then take it out to dry the water. Then cut the octopus into 5*** minutes for later use.

6. Put a little cooking oil in the wok. Pay attention to the principle that Korean cuisine is light, so you can't put too much cooking oil, as long as it doesn't touch the wok. When the oil is hot, first put the onions, peppers and green onions in and stir-fry them gently.

7. When the vegetables are basically cooked, add octopus, and when the claws of octopus begin to bend, add the prepared seasoning. When frying, it should be noted that octopus should be eaten fresh, so it should not be fried for too long, otherwise it will become stiff and have a bad taste. When the octopus meat becomes thick, it can be turned off.

If you don't like spicy food, you can put no Chili powder or a little less. Ok, Xiao Nan wishes everyone success in making it and fully enjoy the delicious Korean octopus cuisine.