Preparation of sauce: (must be prepared in advance)
Boil the vinegar together with the water; add sugar (the sauce must have a sweetish taste). Add half a spoonful of ginger juice, the mashed plum and the green chili. Let it boil at low temperature for 5 minutes. Add a drop of shoyu and try it. If necessary, adjust the flavor. Dilute the "chuño" flour in a small quantity of water, and pour onto the mixture. Leave it to boil until the sauce thickens.

Preparation of the Tako:
Cut the octopus in rings of approximately 1 cm wide. Put the shoyu, the crushed garlic and the white pepper in a deep bowl. Mix. Add the octopus and leave it to soak during 10 minutes. Remove, drain and sprinkle some "chuño" flour. Heat abundant oil in a deep-frying pan or wok (the oil must cover the entire octopus) and fry. When golden brown, remove with a skimmer. Pour sauce on top, to taste.