1. Material: low flour 1 50g, baking powder 1/2 teaspoons, egg 1 teaspoon, 225-300g of water, soy sauce 1 teaspoon, and Lin Wei1teaspoon. Octopus foot 200g, Chinese cabbage 1/4, onion 1/2, carrot, squid 1/2, octopus sauce, salad dressing, seaweed powder and Muyu flower.

2. Dice octopus feet, cabbage, onion and carrot for later use.

3. Sieve the flour and baking powder, add eggs, water, soy sauce and Lin Wei, and stir into batter for later use.

4. Heat the pot and brush a thin layer of oil on the surface of the pot with a brush.

5. Pour the batter into the mold and it will be full in about 7 minutes.

6. Sprinkle octopus feet, cabbage, onions and carrots.

7. Fill it with batter.

8. When the batter at the bottom is shaped and can be turned over, turn the bottom up with a bamboo stick and let the batter flow down. Stir it several times, and the batter will circle repeatedly and fry until golden brown.

9. Pour octopus sauce, salad dressing, seaweed powder and Muyu flower on the fried meatballs.