Ingredients & Substitutes

Instructions

1. 1

   Clean 1.5 kg whole octopus thoroughly by removing the beak and ink sac, then blanch it in boiling water for 30 seconds before immediately transferring to an ice bath to stop cooking.

2. 2

   In a large bowl, combine 4 tablespoons of soy sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of sesame oil, 2 inches of thinly sliced fresh ginger, 4 smashed garlic cloves, 1 teaspoon of Sichuan peppercorns, and 2 star anise pods. Add the blanched 1.5 kg octopus to this marinade, ensuring it is completely coated, and refrigerate for a minimum of 30 minutes to absorb flavors.

3. 3

   Prepare your smoking setup by lining the bottom of a large wok with aluminum foil, then evenly spreading 2 tablespoons of black tea leaves, 0.5 cup of uncooked rice, 0.25 cup of brown sugar, and 2 orange peel strips over the foil.

4. 4

   Place a wire rack directly over the smoking mixture within the wok, ensuring the rack does not touch the dry ingredients, and carefully arrange the marinated 1.5 kg octopus on the rack in a single layer.

5. 5

   Cover the wok tightly with a lid or another layer of aluminum foil to seal in the smoke, then place it over medium heat and smoke the octopus for 35 to 45 minutes until it becomes tender and deeply infused with a fragrant smoky aroma.

6. 6

   Once smoked, remove the tender 1.5 kg octopus from the wok, allow it to cool slightly, and then use a sharp knife to slice the octopus into elegant, bite-sized pieces suitable for serving.

7. 7

   Garnish the smoked octopus pieces with 3 thinly sliced green onion stalks and 0.25 cup of freshly chopped cilantro just before serving immediately as an appetizer or a light main course.