Ingredients:

400g of octopus head, two scallions (julienne), three cloves of garlic (minced), 2 slices of ginger (minced)

Accompaniments:

1.5 tbsp of Korean hot sauce, salt, 0.25 tsp of sesame oil, 1 tsp of cooking wine

How to make it:

1. Octopus head Wash it well with salt water (until there is no white foam).

2: Blanch the octopus head in boiling water and control dry.

3, high fire hot oil, burned to fifty percent hot, into the shredded green onions, ginger, garlic stir-fried flavor.

4, and then into the octopus head, stir-fry a few times, add, hot sauce, cooking wine, salt, and then stir-fry a few times, add a little starch thickening, out of the pan before the point of sesame oil, served in a bowl.

2, like onions, you can fry the fish before frying onion shredded soft.

3, water starch can be replaced with water, fried until the juice is dry.

4, hot octopus and fried octopus time must be short, otherwise the octopus meat is easy to old.