1. Cut the salted cabbage into shreds, wash until there is no salty taste, and set aside. Cut the green onion and green garlic into sections, pat the ginger into the minced pieces, and cut the pork belly into small cubes. Set aside. After washing the octopus, blanch it with boiling water, cut the claws and belly, and set aside.
2. Put a little peanut oil in the wok, add a small spoonful of sugar after heating, and fry until frothy (be sure to master the heat). When the froth is reduced but not smoking, add the cut pork belly and stir fry until Change the color, add a little soy sauce, add the prepared green onions, ginger, pepper, aniseed, and white wine, stir-fry evenly to make the meat color.
3. Add appropriate amount of water, turn the heat to a simmer and simmer for 20 minutes, then put the octopus in the pot, add the wolfberry and the chopped salted cabbage after the fire is boiled, and when it is boiled again, turn to the simmer and simmer for 30 minutes , Finally put in the green garlic and salt, stir well, then it can be out of the pot, and then add a few drops of sesame oil to taste.
