| • | Peel the carrots and cut down into slices.
|
| • | Cut celery sticks into slices.
|
| • | Cut tentacles aside from the head of octopus.
|
| • | Clean the octopus and rinse it.
|
| • | Cut octopus in half.
|
| • | Mix garlic, chopped up ginger and salt.
|
| • | Prepare a paste.
|
| • | Stir the paste in vinegar and oil.
|
| • | Mix octopus with garlic mixture and honey in a aside bowl.
|
| • | Refrigerate for 1 hour.
|
| • | Heat the oil in a pan.
|
| • | Add chopped up celery, carrots, bacon bones and salt.
|
| • | Cook all over high burn for 5 minutes.
|
| • | Now cook all over normal until they turn brown.
|
| • | Add sugar and thyme.
|
| • | Cook all over high heat up for 2 minutes.
|
| • | Drain the octopus and keep the marinade aside.
|
| • | Put marinaded octopus in cooking pan and cook all over high heat.
|
| • | Now add stored marinade and add wine.
|
| • | Cook all over low burn until octopus changes soft.
|
| • | Braised Octopus is ready.
|
