1. Ingredients: About 700 grams of octopus, an appropriate amount of cooking oil, about 10 grams of bean paste, about 10 grams of sweet noodle sauce, a few onion, ginger and garlic slices, 1 coriander, 3 grams of cooking wine, a little white pepper, 2 dried chili peppers and a little Sichuan peppercorns.

2. Steps:

After buying the eight belts, peel off the black film on the outside with your hands and rinse them clean.

Take 10 grams of bean paste and 10 grams of sweet noodle paste, make a sauce and set aside.

Cut the onions, ginger and garlic into slices, prepare two dry chili sauces and a dozen peppercorns. Wash a coriander, cut into small pieces and set aside.

Put cold water in a wok and turn on high heat. After the water boils, add the eight strips, blanch them for 10 seconds and take them out. Remove and let cool, then cut into small pieces and set aside.

Put a wok on high heat, add cold oil to the hot pan, add Sichuan peppercorns and dried chili peppers and sauté until fragrant, then add onion, ginger and garlic slices and sauté until fragrant.

Turn on medium heat, pour the prepared sauce into the pot, and stir-fry quickly to avoid burning the pot.

When the sauce is fragrant, turn to medium heat and stir-fry the octopus. Because the octopus is easy to cook, just fry it for 2-3 minutes. It will not taste good if it is too cooked. Because the sauce is very salty, there is no need to add salt. After frying, add coriander and turn off the heat.

3. Warm reminder:

The octopus is easy to cook, so don’t overcook it, as it will taste bad. Generally, blanch for about 10 seconds and stir-fry for 2-3 minutes.