Octopus 300g leek 250g

ingredients

Proper amount of oil

Proper amount of salt

Proper amount of soy sauce

A spoonful of soybean sauce.

A few drops of rice wine

A few slices of ginger

Steps:

1 Wash octopus in water, cut off its head, remove internal organs and dirty things, tear off the skin of octopus, and clean it.

2. After the leek is cleaned, cut into sections, ginger is minced, and the cleaned octopus is cut into sections.

3. After the water in the pot is boiled, turn off the fire, blanch the octopus in the pot for a few seconds, and immediately remove and drain the water.

4. Put a little oil in the pot. When the oil is hot, put Jiang Mo in the pot and saute until fragrant. Stir-fry Octopus for a few seconds, add soy sauce 1 teaspoon and half a teaspoon of salt, and finally add leek. Stir-fry for a few times to turn off the fire and drip sesame oil out of the plate (the whole process does not need 1 minute).

Tips: A Complete Collection of Home Cooking Practices

1, Octopus has mucus on its surface, so be sure to clean it up and take out the internal organs of its head.

2. The amount of leeks depends on personal preference. Put more if you like to eat, and less if you don't like to eat.

3. The skin of Octopus is fishy, so tear off the black skin when frying.

4. Blanch the octopus before frying, so that no water comes out when frying, and the taste is particularly crisp.

5. Don't be too angry when frying in the end. Octopus and leek are not fire-resistant, and it will be done in minutes.