1. Put 200g octopus in a bowl, add 5g cooking wine, 2g salt, 15g starch, marinate for 20 minutes
2. Heat the oil in a pan, pour in 5ml of cooking oil, add the octopus and fry until golden on both sides
3. In a separate pot, add 3g shredded ginger and 5g green onions, and sauté on high heat
4. Then add 15g white vinegar, 20g white sugar, 15g tomato paste, 50ml water and mix well
5. Pour the octopus
6. Just collect the juice on the fire
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