I didn’t see it on the night when the tip of my tongue started broadcasting, so I really couldn’t answer when someone called and asked me if I would do braised Wangchao. When I came back, I quickly opened the video and watched it. It may be called different places. Wangchao is actually what we often call small octopus and octopus. On weekdays, I often fry, bake or braised, but I haven’t taken any photos of the finished products. Take advantage of this time to quickly bring it up and share it with you!


500g Wangchao
5g salt
5g soy sauce
5g scallion
5g ginger
5g garlic
5g cooking wine
1 garlic
5g brown sugar
10ml vegetable oil


Step 1
Remove the internal organs of octopus and clean them with salt

Step 2
Finely chop green garlic, shred ginger and slice garlic

Step 3
Boil water and blanch octopus for about 10 seconds

Step 4
Fill the pot with vegetable oil, heat the pot with cold oil, and saute garlic, shredded ginger and garlic slices

Step 5
Add octopus to the fire and stir fry quickly for a moment

Step 6
Cook cooking wine, add other seasonings, sprinkle green garlic and mix well