B, put the oil in a hot pot, put the octopus in hot oil, fry it alternately with slow fire or medium fire until the octopus is golden yellow, and put it on a plate for later use.
C, put oil in a hot pot, saute shallots, garlic slices or minced garlic, ginger slices, etc. Put some water and your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.). ) to make juice. Put the octopus in and stew for about ten minutes. Usually, the longer the stew, the more flavors of various condiments will enter, but it can't be stewed endlessly. Enough is enough.
D. After the octopus is cooked, the favorite decorations such as onion and coriander are released, which not only enhances the flavor, but also achieves the purpose of decoration.
Sawtooth of CYPRINIDAE. Location: Yunnan, Jiangxi and Hainan Island.
Sweet, spicy and a little poisonous. Entering spleen and kidney meridian.
Yang, warm and moderate coke.
Ingredients: 700g peeled fish, 50g fat, 200g leek, 50g chopped green onion, and proper amount of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Wash the octopus with clear water, remove the coarse thorns and chop it into fine mud on the chopping board. Cut the fat into fine grains and chop the leek. Take a deep pot, add fish paste and stock, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek.