First, gut the octopus, wash your eyes and cut it into sections. Then I marinated with white pepper and salt 10 minutes to remove the fishy smell. Put a big pot of water in the pot. When the water boils, put the octopus in the pot. After about four or five minutes, when you see that the octopus is about to roll up, you can go out of the pot, and then rinse the octopus with cold water. This is the second time to go fishy.

Pour a little cooking oil into the pot, heat it to 70%, pour chopped green onion and green pepper, add a little salt and chicken essence, stir-fry a little, and serve for later use. Wash the pan, then pour in cooking oil, heat it to 80%, and add ginger slices to taste. Then pour in the cooked octopus and stir fry quickly. Add cooking wine, soy sauce, a little sugar and spiced powder in turn and stir fry for a while. After the octopus is colored, add a proper amount of water. Because the octopus itself still oozes water, you don't mind adding a lot of water when cooking. Then simmer 10 minute with medium fire, add a little salt and monosodium glutamate, collect the juice with high fire and sprinkle with chopped green onion.

The famous "16 bowl" braised seafood is one of them. Attractive sauce color, elastic tentacles, thick and fleshy head, oval. Add some shallots, which is characterized by crisp taste and red sauce color. Boiling or sauce stew can best reflect its flavor. Tongue 2 is described as follows: "Collagen on the surface of Wang Chao meets seasoning to form a thick oily red sauce. Wang Chao meat is crispy and tender, and it is the favorite housekeeping dish of fishermen in the East China Sea! "