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1. Marinate the octopus segments with the marinade (in the auxiliary materials) for more than 30 minutes
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2. Add 15g minced lamb to the marinated octopus
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3. Fry the hairtail until golden brown
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4. Prepare the stew (in the main ingredient) (except corn oil, starch paste) and put it in a bowl
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5. Add green onion, ginger, garlic, aniseed dried chili (taken out of the stewing sauce) into the cold oil in a hot pot and stir fragrant, then pour in all the stewing sauce
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6. Add orange juice to the pot and boil
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7. Put the fried octopus in a saucepan, add appropriate amount of water (optional) to a boil over high heat, turn to low heat, and simmer for 5-10 minutes.
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8. Remove the octopus, collect the remaining sauce (add starch paste) in the pot, pour the juice on the octopus and sprinkle with chopped green onion~
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Tips:If the juice is thick (or no water), you can just pour it into the plate with the fish without adding starch, and sprinkle with chopped green onion. (Sugar and vinegar can be added according to personal taste, orange juice can not be added)
