1. The octopus is thawed ahead of time.
2. Cut the onion into strips and set aside.
3. Boil the pot, boil the octopus, pour the cooking wine, and blanch the water for about 30 seconds (just a little curl).
4. Start the pot and heat oil, add ginger slices and garlic cloves to burst out the fragrance.
5. Add a spoonful of bean paste and fry out the red oil.
6. Add the onion, stir fry over high heat until it becomes fresh (it just becomes soft and fragrant).
7. Pour the blanched octopus and continue to stir fry.
8. Add a spoonful of hoisin sauce, a spoonful of dark soy sauce for coloring, a spoonful of sugar and a little salt for flavor.
9. Stir fry for a deep taste, serve on a plate, sprinkle with chopped green onion or white sesame seeds.
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