Octopus garlic butter roast

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Prepare 200 g of octopus with Offal and a version of Preparation with the ends removed, and cut it into pieces of 2 cm. Use a product that has been boiled enough to make octopus soft.
2. Slice garlic thinly and cut butter into small pieces.
3. Heat cooking oil in a pan, cook garlic on low heat for 1 minutes, then set aside for a moment.
4. Spread octopus in a pan without overlapping and cook on medium heat, flipping as needed until fully cooked. Ensure Seafood is heated thoroughly to the center. Cut into small pieces to avoid toughness and do not overcook unnecessarily.
5. Heat Seafood thoroughly to the center. Since it can easily become tough, cut into small pieces and avoid unnecessary prolonged heating once cooked.
6. Reduce to low heat, add butter, cooked garlic, and salt, and coat evenly for 1 minutes. Turn off the heat and sprinkle Lemon Juice on top.

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