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