Slice the onion thinly, and cut the carrot thinly into quarters. Cut half a handful of green onions into bite-size pieces, and half a handful of green onions and three cheongyang peppers into appropriate sizes.

Turn over the head of the thawed octopus to remove the eggs and intestines, and remove the mouth of the legs. Rub the trimmed octopus with 1/4 cup flour and a handful of sea salt. It removes the impurities in between the octopus suckers. Wash it in running water several times to clean it clean.

Cut the octopus into bite-size pieces

Place in a bowl of appropriate size and mix with seasoning ingredients other than starch syrup.

Add Cheongyang red pepper and season it for at least 10 minutes so that the spicy taste is cut into the octopus

Stir-fry onions and carrots in a frying pan with plenty of oil

Add the seasoned fish and stir-fry over medium heat. If you stir-fry it on high heat, the sauce might burn, and if you stir-fry it on low heat, a lot of water is formed

When the octopus and vegetables are all marinated... When the octopus is cooked

Add green onions and chives and stir-fry until they are out of breath.

Pick up an octopus and taste it, and add starch syrup to adjust the sweet taste to your taste. The charm of stir-fried octopus is to eat it hot and sweet. Or, make sure that the color of stir-fried octopus is not murky with bay salt.

Put it on a proper plate, sprinkle sesame seeds, and finish

Put rice on a plate and put a lot of stir-fried octopus on it. This is rice with octopus!