1. A spoonful of light soy sauce is about 10 grams, (if the fried fish is a bit salty, add a little less soy sauce and be flexible), and a spoonful of tomato sauce.
2. Add 100 grams of hydration.
3. Put a little oil in the wok and sauté the chives, ginger, garlic and red pepper.
4. Add five slices of octopus fried in advance.
5. Add the mixed juice and bring to a boil.
6. Simmer slowly. There was just a few mushrooms on hand, so I threw in a few slices, and when it came out of the pan, the mushrooms were unexpectedly delicious.
7. Collect the juice over the fire.
8. The sweet and sour octopus in tomato sauce is simple and delicious.
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