Octopus burnt

Rub the ginkgo-shaped daikon radish and roughly chopped daikon leaves with salt. Once they have softened, rinse them with water and drain. (The top image shows the daikon radish after salting, and the bottom image shows the daikon radish before salting.)

Cut the boiled octopus into thin, jagged slices. Sprinkle 1 teaspoon of potato starch on the surface

Heat 300cc of Chinese soup in a frying pan and add the salted daikon radish and seasonings (A)

Once the radish has softened, add the salted radish leaves and the octopus from [2] and simmer for about 3 minutes

Once the octopus flavor has been brought out, thicken the sauce with water-dissolved potato starch, and finish by adding scallion oil to add fragrance

Deep fry the crust in oil heated to 180°C until crispy, then arrange on a plate. Pour the filling from [5] over the crust and it's done