Hey guys, a few notes: 1. So I know that this was inadvertently sort of similar to our “mala beef sauce” recipe from a couple months back. Both this recipe and that one are beef based chili sauces that sort of straddle that line in between ‘dish’ and ‘condiment’. That said, this recipe is more of the latter, while the meat sauce we did before is a bit more of the former? The biggest difference is the beef frying process - in the meat sauce video, we wanted the beef to have more of a standard ‘cooked mince’ texture. Meanwhile, one of the *primary* purposes for the beef in this recipe is to flavor the oil. 2. For the purposes of eating straight up over rice, my personal favorite Lao Gan Mas are (1) this beef one and (2) the mushroom chili oil. Luckily, the latter *is* available abroad, so do pick some up if you’re in the market. 3. Although… apparently the Lao Gan Ma beef is actually available in Australia? Hope I’m not narcing anyone out here foresthill.kflsupermarkets.com.au/products/lgm-beef-chilli-oil-210g 4. Oh, quick note about our relationship with Mala Market. We don’t do an affiliate program with them or anything, and they don’t sponsor videos (they’re a small company). That said, what they do do is give a 10% ongoing discount to our Patrons, which we figured would be a nice perk for the people that support our work. We also appreciate what they do, so we like giving them a shout sometimes. Of course, they are undeniably on the pricey side (importing stuff as a small, family-run company isn’t cheap), so it’s definitely not for day-to-day groceries or whathaveyou. 5. Ah! Quick mea culpa. In the video I said that Lao Gan Ma uses “Chicken Claw Peppers”, but Steph later corrected me. While no one knows for sure, it’s widely believed that they use a *mix* of chicken claw peppers, Huaxi chilis, and Zunyi chilis. Didn’t think it was critical enough of an error to go back and correct, but apologies nonetheless. 6. Speaking of which though… anyone happen to know the chili cultivar at 3:20? In an earlier draft of the VO, I referred to them as ‘fresno chilis’, but after double checking I was apparently WAY off there. Cayennes? Red serranos? 7. We soaked the douchi in this recipe basically to try to split the difference between Cantonese douchi and the douchi that Lao Gan Ma uses. In comparison, Cantonese douchi is dryer and more intensely fermented. A quick soak in hot water plumps the douchi up and dials back the intensity a touch. Definitely consider it an optional step - we might’ve been guilty of overthinking things there. 8. The reason I added additional chili powder to the oil when frying was simply for color. Sometimes you see different grains of chili powders in stuff like Sichuanese chili oils, and I like what it does. Also totally optional. 9. A good video on the fresh chili method can be found here: www.bilibili.com/video/BV1Yg41157pz/ You can notice, though, that she only roughly chops the chilis before frying, and then later pounds them into a powder. This is likely because, again, it’s *really* easy for your chilis to scorch. 10. We tested using roughly chopped chilis, chilis blitzed into a paste, and finely minced chilis. A paste is *possible* to use, but it’s very very easy to have it get overly scorched. Roughly chopped chilis are the most forgiving when frying… but you need to do that separate pounding step, which’s a little annoying. By using finely minced chilis, we can sort of split the difference. 11. We’ll have to go over the ciba chili method one day, as it *seems* to be the most common approach in home kitchens in Guizhou, actually. That’s all I can think of for now! Off for Christmas next week, so see you all in two weeks :)
I was wondering if you could use any oil for this? A lot of people been telling me non processed coconut oil is the healthiest for you. Can I use that or gee for this?
@@BlakeSparta Generally speaking, I think you would be wise to take *any* 'health benefit' claims in the food space extremely, extremely well salted. Grifters abound - anyone that tries to claim that XYZ oil is 'healthier' is *probably* trying to sell you something. Coconut oil or ghee would take this dish in a wildly different direction - so... I wouldn't recommend it! Peanut is our recommended oil for this if you can't get those harder-to-find oils. Other people I know have used white (i.e. UNTOASTED) sesame oil or Rice Bran oil in this sort of thing, you could potentially explore that.
and it's John Cena behind a hoodie and says "Yes.. just go to the backroom and you'll see a box with a red mark on it." And then you'll see a deep brown colored box with a red stamp full of Beef Lao Gan Ma
I've done this to the guy behind my Oriental market next to a skatepark on the Mississippi river he actualy has boxes of the stuff marked up 10 times I wouldnt trust the geoduck though even if it's in a van and on ice yes there are bootleg meat men "yeaah that's meat mans meat"
Lol I noticed that. I think there are 2 questions to ask here..... 1) Did he drink 1 and just moved the 1 beer around, or did he drink2? 2) Was the beer too warm?😄 I had concerns over how close his beer was to the hot wok! Nothing worse than warm beer! :D
I alway wondered why there is no freeze dried beef packets in beef instant noddles in the US, while they do exist in certain brands in China. You answered my question.
As an American living in China, I'm really glad I'm watching this before I go home. I'd be really pissed if I went to my local Chinese supermarket and wasn't able to find lao gan ma (the *right* way). This sauce is ubiquitous here.
Really respect the research that went into the first part about US-Chinese trade regs (I work on stuff that has me reading regulations and its not fun haha). You guys really put in the work to make these!
This is obtainable in supermarkets in Singapore. My nearby outlet never has every flavour in stock at the same time. This stuff moves fast, we just have to get whichever lao gang ma chilli oil currently available.
That’s Singapore, which is the same as Taiwan and other close countries to China. In the western world we just see them as china or territories of China.
@@eVerProductions1 Congrats, your comment is going to get you spammed. Anyway, I believe its availability is due to the lack of paranoia in the issuing of permits to imported beef products. We do not have a cattle ranching industry after all. The import of live poultry is very restrictive, I believe.
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven, you must become a new creation and be born again by responding to the Holy Spirit. - Matthew 7:21-23, Revelation 3:15-16 cf. Hebrews 10:26-29. Pay close attention to your thoughts and how you respond to your inner monologue because it has a greater impact than you think. Call on the name of Jesus and pray for Him to intervene in your life, and do all that you can to follow His ways.
@@marsmallowtoastHe didn’t. He’s saying we are all “sinners” which we are, and too ask for forgiveness/repentance(from Jesus) as time is running out. He’s just sharing the good word. You’ll be seeing a lot of this as time progresses. People are trying to save you before time is up.
@@johnnylego807 oh no i understood, it was just extremely funny to see the comment as a reply rather than a stand-alone comment. thank you for the reply, though :]
Funny, I accidentally bought this from a German Asian market. It was mislabelled and the ingredients list was missing beef but.. I recognise the character 牛, so that was enough to confirm my suspicions 😅 good thing I'm not vegetarian.
You can get this in the U.K as well, my partner(a vegetarian) bought some by accident when I asked her to get some lao gan ma douchi, and luckily I knew/recognised the character for beef and stopped her from using it on her rice, have been buying it from a couple of local store's since, because as you said, it's the best.
Yep this is also available in France in Asian/Chinese supermarkets. I guess Europe isn't as strict with the import rules. Although personally I prefer the youlazi version, just chili crisps, no fermented beans no meat
My local Asian supermarket stocks it too. They run out all the time.🤣I feel so lucky. The uk actually exports a high amount of beef and meat products to Hong Kong, I think we are at least in the top three importers for China. We were number one a few yrs ago. I used to work in shipping, we imported and exported daily to and from China.
It does piss me off how much the nanny state over reaches. Can't even buy beef that's so heavily cooked that not even a tardigrade could survive the cooking process.
@@arthas640 how can the US government know that it’s been cooked so thoroughly if they’re not inspecting those factories? It’s hardly worth the risk just so a tiny minority of Americans can access a very niche food product.
@@DissociatedWomenIncorporated Unless corona can be transported through food, there's no reason not to allow it into the US. There are no profits here to even protect-- nobody in the US makes anything similar. It's just a case of the US, and especially its companies, writhing at even the smallest hint of foreign influence (despite being more than happy to export its own).
@@LancesArmorStriking corona? No, the danger is importing animal diseases. Like the video pointed out, that’s how foot and mouth disease spread to the US, and it’s why they’ve been cautious ever since. There definitely may be some xenophobia involved, I mean it is the US, there’s veeeeery frequently at least one form of bigotry involved in policy decisions, but there are actually sensible reasons, too.
It’s hilarious to see this cuz I’ve found this in Chinatown markets in LA- had no idea it was illegal 😂 and they sell these in Mexico too! Mexico has the oldest Chinatown in the Americas. I have no idea if it’s illegal there too
I love Lao Gan Ma, but oftentimes I find that it just lacks the spice I am looking for in my chili oil. Although the fried beef I am sure would set this one over the top. I recently found a chili oil that I know very little about, but it comes in bright red packaging with a seal over the lid & very large Chinese characters. It is simply called "rice sauce" on the ingredient label, and it is one of my favorite chili oils I have purchased. It is spicy, but mostly made up of crunchy peanuts that elevate any steamed rice to the next level. Highly recommend it.
This is generally available in asian supermarkets across the Netherlands. I also think you can buy it all over Europe because food law restrictions apply to all countries in the EU
This remind me about how the best instant noodles I’ve ever had was this Taiwanese beef noodle soup where it’s the standard instant noodle, but has stewed beef in a pouch.
@Dan Munro Countdown has them in stock, well not the beef version, not sure if we have it in NZ. That standard one has been amazing to use, as a base for my brushing sauce, over charcoal grilled meat. Doubt I'd used ground meat to make a version like this, but I wouldn't mind trying out the beef/mutton dripping we have here to see if that also enhances the flavour profile.
You are right, this is a killer over rice. I tried the easy version and it was a great dish. The kind of dish were you already planning when and for whom to make this while still eating. Mine was not so oily as yours, I think I was a little bit to generous with the korean chili powder but this was no problem as I always keep the oil from jars of Lao Gan Ma's fermented tofu cubes and I added some of this to the rice :D I opted out from the MSG as I didn't had any at hand but added a small handful of extra black beans and this balanced it out again. Great recipe, many thanks.
I found and got this for a friend at an oriental market near me in Florida. I had no idea what it even was so desirable until now. I’m going back for it.
I can't comment on why the Beef Lao Gan Ma wouldn't be allowed for import into the USA, but I can understand why uncooked beef wouldn't be allowed, and that's because of China's international sanitary status for disease control (in this case, diseases of cattle). The biggest one is foot and mouth disease. In the USA, this disease is controlled without vaccination. Our status is "disease free without vaccination". In the USA, if FMD is detected, culling and ring culling is used to stamp out the disease. There are severe international trade consequences for a disease outbreak of something as serious as FMD in a country with our sanitary status for this virus. I remember reading about the FMD outbreak in Europe (especially in the UK) in 2001. It was one of the things that got me interested in studying about diseases of livestock animals and of plants that are important to agriculture and how all of that impacts international trade and international relations. Something that I've been learning about since 2007. Anyway, the same kind of horror show would happen here if FMD ever entered the country and was detected. Until relatively recently (I forget which year) Brazil had the same "disease free with vaccination" status that I'm sure that China has. But even so, they were still allowed to export canned beef into the USA. That changed when one state (I forget which one) achieved "disease free without vaccination" sanitary status, and was then allowed to export uncooked beef to the USA. But, any other state in Brazil what was still vaccinating for FMD is not allowed to export uncooked beef to the USA, or rather uncooked beef from any of those other states, isn't allowed in the USA. I remember when that one state was allowed to export raw beef to the USA, there were an awful lot of very nervous cattle ranchers.
I just bought this online in Colombia, not sure of the legality of it in my country, but after hearing you talk about it I needed to try it. I'm excited for it to arrive! edit: i love it, on the first try I found the fermented beans to be a bit odd, as well as some of the spices that I wasn't used to, but a few tries later I started craving it, I'm now almost running out. thankfully i found a supplier that has a lot of the other lgm products, I'm excited to try more of them, especially because it was very affordable.
In Australia, you can buy these sauces at Woolworths (I haven’t seen beef but there is pork, chicken etc) but sadly I cannot eat them because of a soy allergy :-( !! We had an interesting article in the ABC news a few weeks back on Tao Huabi, founder of the company. Seems this sauce is very important economically. Looks delicious too, I hope there’s a cure for allergies one day and I’ll eat it!
Chris always says mustard seed oil as a substitute for Caiziyou, but having bought some from Mala Market, I honestly think that the best sub is peanut oil with a splash of toasted sesame oil.
@@chrisandersen5635 I don't find avocado oil neutral, but maybe it's just me. It has a pretty strong taste compared to peanut oil imho. Edit : just saw the above comment after writing mine, maybe it's a specific brand of avocado oil i once bought that has that strong taste since others seem to disagree
@@chrisandersen5635 Advocado oil is (usually) processed to be flavorless, aka completely neutral. So flavor wise it's the same as any other flavorless oil like canola, corn, and soybean. Healthwise, having a high smoke point is probably a good thing for stir frying.
@@tdb517 Usually big-brand avocado oil here in the US is processed to be flavorless and colorless. But I would be interested in trying what avocado oil taste like in it's "original" flavor
We are a Patreon supporter! Thanks for the great recipe and instruction and research as always. You guys are so thorough and I very much enjoy your content.
I was surprised to find that while the beef variety isn't sold at Woolworths here in Australia, the pork & chicken varieties are! (also the crispy peanut & black bean varieties)
Ha, the easy option was exactly the first thing that came to my mind! 😅 That said, I’m also fascinated by the beers now accompanying the cooking videos. I haven’t had Leo. But then, I haven’t been to Bangkok in over ten years…
Apparently many people here really swear by Leo haha. Neither Leo nor Chang are *great*, but they're... not-great in different ways? Singha is definitely the best macro beer here, but neither of the little corner stores on our block carry it
I use mostly rehydrated dried chillies for preparation of my sambal chillies. It gives good rich colour and spiciness except the chillies seeds are quite difficult to blend.
i normally cut the dried chillies into 2cm/1inch pieces and toss them in a basket/bowl to deseed them before soaking. IIRC this channel had a similar technique or it might be some other chinese cooking channel
I live in the US and have this product in my pantry but forgot where I bought it, it is definitely the best add on for anything I make. Absolutely delicious
This is literally found at any supermarket in San Diego but now understanding the import regulations - I should go buy as many jars as I can. Very informative video 👏🏻
They sell this in the EU. It’s a special “EU market only” version. I buy it almost every week. I’ve always wondered why it’s labeled “for EU only”. Its sooooo good. But the EU version has no beef in it. Now I know why!! 😃
I live in Spain and I can buy the beef one here. The weird thing is that in the translated label to spanish there's a sentence in Chinese that says 老干妈精制牛肉末豆豉油辣椒 which translated is " Laoganma's refined minced beef with black bean oil and chili". But in the translated ingredients below it doesn't say anything about beef.
This can be found at a local H-Mart in Mesa. A bit of a drive for me, but the chili oil in this jar is so dang good I'd take little spoonfuls of it as a snack. 100% worth the drive.
No idea whether its in the store being sold legally or not but this stuff is easy to find at several asian grocery stores in halifax, i've bought it a few times over the years
I can still find on shelves if at least 2 mayor Chinese supermarkets in the Netherlands. More than 7 different ones side by side. I dont know the particular one you mentioned. But I have to check that. I love Lao gan ma products ❤️🥰❤️
I did something similar to this with leftover holiday meat and I will probably do the same again. It just adds a little something to the texture and flavour
This took me back, lol. For the record, in the 80s you could in fact get that and other "banned" items in the US if you lived in a city with a good sized Chinatown and knew where to go. You just had to know a guy who knows a guy, lol.
I'm from the UK we have the beef plus these I've tried them all, the pak choi isn't for me Lao Gan Ma Preserved Chilli Pak Choi Lao Gan Ma Peanut Chilli Oil Lao Gan Ma Chilli Sauce - Chicken or beef flavour Lao Gan Ma Crispy Chilli Oil Lao Gan Ma Kahlrabi with Peanut & Tofu in Chilli Oil Lao Gan Ma Black Bean in Chilli Oil Plus 2 types of Hotpot seasoning
I LOVE the Kohlrabi and fried tofi one. Haven't tried the pak choi one, chicken/beef one or the hot pot seasoning yet. Hope to try them all one day. Such a variety you have! All the best to you and happy cooking!
Definitely use the Pak Choi in the context of a dish. It's excellent fried up with some potatoes. Actually I think we actually have a recipe for that... EDIT: Yep found it :) th-cam.com/video/ZAkpLrvhoSg/w-d-xo.html
yeah I've seen it from time to time-some asian grocers also have laoganma varieties that are defo not intended for export (no english writing on them) which I reckon taste a bit better than the ones you get in woolies/coles
Totally Love that you show us how to make sauces from scratch. Question: Can we simply use a regular can of black beans from an American grocery store? Or perhaps soak and slow cook our own black beans? 5:24 - was wondering if Rice Vinegar can be substituted for Shaoxing. Searched on the web and found the below. Also, rice vinegar (sometimes called rice wine vinegar) does not contain alcohol. When you need to substitute for a larger quantity of Shaoxing wine, include a small amount of rice vinegar to cut the sweetness in the grape juice. Use ½ cup white grape juice + 1 tablespoon rice vinegar for every 1 cup of Shaoxing wine.
The black beans are fermented so they have a very different flavor from regular black beans. They're also a different variety (a type of soybean) than what the Americas call a black bean.
Amazing recipe! Not sure if this has been covered elsewhere, but how long would you say this beef version lasts for before spoiling? I assume it's quite a decent while, based on the amount of oil and chili, but also not as long as a standard/black bean Lao Gan Ma
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven, you must become a new creation and be born again by responding to the Holy Spirit. - Matthew 7:21-23, Revelation 3:15-16 cf. Hebrews 10:26-29. Pay close attention to your thoughts and how you respond to your inner monologue because it has a greater impact than you think. Call on the name of Jesus and pray for Him to intervene in your life, and do all that you can to follow His ways.
4:12 learn from my mistakes and *do not use the bathroom after doing this!* you're gonna need to thoroughly wash your hands before and after using the bathroom or you're going to have a bad time and anyone within ear shot will _never_ let you live it down. I don't have any physical scars, but I'm scarred emotionally
Looks like the Canadian Amazon is carrying it but don't know which one to get seems like there are a few variants and none of the ingredients seem to mention beef
I hate cooking with gloves, haha. With chilis though, I do have a ritual: after handling them... first wash the hands with detergent, dry, then wash them again with soap. Really make sure that you get your fingernails. Totally understand if people find slapping on a pair of gloves easier than that whole song and dance though :)
I almost forgot this amazing stuff existed. I'm making some tomorrow! Thanks for reminding me why Chinese food is the best in the world! This stuff tastes amazing.
I found and bought this like a month ago at my FreshCo (live in Toronto) and its sooo good adds so much flavour, I never knew it was considered really hard to find
Ireland was similar regarding bringing in dairy & meat (esp. Beef), because of the mad cow disease outbreaks back in the early 2000s. I think we also can't donate blood in other unaffected countries for a while? 🤔 Though that might have expired...
The last couple of bottles of LGM had some really off taste to the dried chili crisps. It tasted muddy, which suggests the chili either weren’t dried correctly or completely and mold developed. Their quality has gone down significantly. Im curious on the this beef tallow version. Thanks for sharing.
That stock video of the man's sausage being wanded for sausage made me uncomfortable, but surprisingly not in a bad way. I'll have to pass this on to my parents; after Lan Chi Chili Paste with Garlic vanished off the shelves a few years ago they've been experimenting more with other chili oils and pastes. They'll probably love this one.
It is available in the supermarket around my corner. I'll get one to try it out. (I'm in Buenos Aires Argentina) and this counts as the west. :-) Thanks for the recipe
Thank god, this is my secret sauce. I was so worried going into this video after that video on the lucrative recycled cooking oil industry in china, but this explains why I can rarely ever find this. Glad that I can make my own now!
I was going to say, I am pretty sure this is available in Canada. I was going to hit the T and T tomorrow and confirm, but now I don't have to. I do want to try it now though!
Yeah, I'm from Quebec and I couldn't find any at my local supermarkets so I just assumed it wasn't available here, but my sisters managed to find some, so cleary we do have it here, its just hard to find I guess
@@acefingerhole90 You are almost certainly going to have to hit an Asian grocery store to find this particular product, I would think it's far too niche for general supermarkets to stock.
I’m not sure if there’s a grey market going on but I been able to find this at my local Walmart and H Mart for a while now. No clue it wasn’t allowed to be imported.
@@r7calvinnow that I watch this video again, I see he is saying there are multiple versions of this brand. I thought he meant this guy’s brand of the fried chili oil was hard to get.
I have one jar in the fridge that prolly has been sitting there for approximately 4 years now, I bought it for a recipe and only used a small teaspoon and gosh it was so spicy, SO GOOD though, it's just that its like, overkill for me XD
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven, you must become a new creation and be born again by responding to the Holy Spirit. - Matthew 7:21-23, Revelation 3:15-16 cf. Hebrews 10:26-29. Pay close attention to your thoughts and how you respond to your inner monologue because it has a greater impact than you think. Call on the name of Jesus and pray for Him to intervene in your life, and do all that you can to follow His ways.
Are you sure? I consider myself super low spice tolerant despite eating a fair amount of spicy food and Lao gan ma has always been pretty reasonable. It’s not spicy enough that I can eat small amounts straight. I would just keep trying small amounts added to food, you might’ve just got a really spicy jar or something
This might have already been recommended but the chilli oil from Lee Kum Kee is also very nice. Although it doesnt have any meat in it, its very aromatic and delishious. I have also tried Lao Ga Mas chilli oil but only without the beef and I find Lee Kum Kee is a nice choice as well.
Ordered the black bean lao gan ma specifically for this recipe, as I only normally see the standard chili crisp varieties stocked in the neighborhood. That said, I'm hoping to start with variation #2 and see if I can work my way up to preparing #1-but does anybody have suggestions/ballpark figures on shelf life of refrigerated lao gan ma beef (easy method)?
One part you missed about US regulatory laws regarding food stuffs brought from other countries, all major meats in the US are treated in multiple ways as to prevent illness, unlike some other countries including China. Long story short, this is why eating undercooked chicken and beef aren't as taboo as in other countries, and it's why we don't see major food related outbreaks often in the US.
I saw the jar of Lao Gan Ma and did a double take! I just bought some - I'm not sure where but I thought it was Amazon! :D. Love the can't find my Lop Cheong customs photo! Correction: Same lady on the jar, "Lao Gan Ma" but I see no beef or meat products on the ingredient list!
I found a website where i was able to buy all types of different lao gan ma products not offered in the US. Im on my last jar of the beef chili oil and when i went back to the site they werent selling it anymore, due to postal restrictions. Devastated does not begin to explain how i feel.
I bought Beef Lao Gan Ma and tasted it. However, I plan to remix it with more dried chilli powder/flake together with soy sauce and sugar for more tastty. How can you find a can of "Chang" beer?
This is a go to happy place for me I just eat it on rice and a cooked meat (beef, chicken, or pork), with a soup for a side. I eat this a lot thank you for this video.
are you talking about a specific sauce in the Lao Gan Ma brand?? Cuz any Chinese supermarket in Canada has those. i have the basic black bean one extra big at 750g However i do my own chili oil now which i prefer so i seldom eat this one now
Hey guys, a few notes:
1. So I know that this was inadvertently sort of similar to our “mala beef sauce” recipe from a couple months back. Both this recipe and that one are beef based chili sauces that sort of straddle that line in between ‘dish’ and ‘condiment’. That said, this recipe is more of the latter, while the meat sauce we did before is a bit more of the former? The biggest difference is the beef frying process - in the meat sauce video, we wanted the beef to have more of a standard ‘cooked mince’ texture. Meanwhile, one of the *primary* purposes for the beef in this recipe is to flavor the oil.
2. For the purposes of eating straight up over rice, my personal favorite Lao Gan Mas are (1) this beef one and (2) the mushroom chili oil. Luckily, the latter *is* available abroad, so do pick some up if you’re in the market.
3. Although… apparently the Lao Gan Ma beef is actually available in Australia? Hope I’m not narcing anyone out here foresthill.kflsupermarkets.com.au/products/lgm-beef-chilli-oil-210g
4. Oh, quick note about our relationship with Mala Market. We don’t do an affiliate program with them or anything, and they don’t sponsor videos (they’re a small company). That said, what they do do is give a 10% ongoing discount to our Patrons, which we figured would be a nice perk for the people that support our work. We also appreciate what they do, so we like giving them a shout sometimes. Of course, they are undeniably on the pricey side (importing stuff as a small, family-run company isn’t cheap), so it’s definitely not for day-to-day groceries or whathaveyou.
5. Ah! Quick mea culpa. In the video I said that Lao Gan Ma uses “Chicken Claw Peppers”, but Steph later corrected me. While no one knows for sure, it’s widely believed that they use a *mix* of chicken claw peppers, Huaxi chilis, and Zunyi chilis. Didn’t think it was critical enough of an error to go back and correct, but apologies nonetheless.
6. Speaking of which though… anyone happen to know the chili cultivar at 3:20? In an earlier draft of the VO, I referred to them as ‘fresno chilis’, but after double checking I was apparently WAY off there. Cayennes? Red serranos?
7. We soaked the douchi in this recipe basically to try to split the difference between Cantonese douchi and the douchi that Lao Gan Ma uses. In comparison, Cantonese douchi is dryer and more intensely fermented. A quick soak in hot water plumps the douchi up and dials back the intensity a touch. Definitely consider it an optional step - we might’ve been guilty of overthinking things there.
8. The reason I added additional chili powder to the oil when frying was simply for color. Sometimes you see different grains of chili powders in stuff like Sichuanese chili oils, and I like what it does. Also totally optional.
9. A good video on the fresh chili method can be found here: www.bilibili.com/video/BV1Yg41157pz/ You can notice, though, that she only roughly chops the chilis before frying, and then later pounds them into a powder. This is likely because, again, it’s *really* easy for your chilis to scorch.
10. We tested using roughly chopped chilis, chilis blitzed into a paste, and finely minced chilis. A paste is *possible* to use, but it’s very very easy to have it get overly scorched. Roughly chopped chilis are the most forgiving when frying… but you need to do that separate pounding step, which’s a little annoying. By using finely minced chilis, we can sort of split the difference.
11. We’ll have to go over the ciba chili method one day, as it *seems* to be the most common approach in home kitchens in Guizhou, actually.
That’s all I can think of for now! Off for Christmas next week, so see you all in two weeks :)
I was wondering if you could use any oil for this? A lot of people been telling me non processed coconut oil is the healthiest for you. Can I use that or gee for this?
@@BlakeSparta Generally speaking, I think you would be wise to take *any* 'health benefit' claims in the food space extremely, extremely well salted. Grifters abound - anyone that tries to claim that XYZ oil is 'healthier' is *probably* trying to sell you something.
Coconut oil or ghee would take this dish in a wildly different direction - so... I wouldn't recommend it! Peanut is our recommended oil for this if you can't get those harder-to-find oils. Other people I know have used white (i.e. UNTOASTED) sesame oil or Rice Bran oil in this sort of thing, you could potentially explore that.
@@ChineseCookingDemystified Thank you I will use peanut oil or white sesame oil then =D
How lean should the ground beef be? 85/15?
@@porkstamina Sure, as long as it's some some fat it should be good. 15-25% seems about right to me
Imagine going to the bootleg meat man and asking "you got that Lao Gan Ma"
and it's John Cena behind a hoodie and says "Yes.. just go to the backroom and you'll see a box with a red mark on it." And then you'll see a deep brown colored box with a red stamp full of Beef Lao Gan Ma
@@ochiai3 "What's the password...?"
"Bing Chilling"
You have no idea how often it happens to me
@@meatman0277 bootleg meat man AMA?
I've done this to the guy behind my Oriental market next to a skatepark on the Mississippi river he actualy has boxes of the stuff marked up 10 times I wouldnt trust the geoduck though even if it's in a van and on ice yes there are bootleg meat men "yeaah that's meat mans meat"
5:30 beer #1
6:55 beer #2
This is officially a 2 beer recipe -- best way to understand its length/difficulty
Lol I noticed that. I think there are 2 questions to ask here.....
1) Did he drink 1 and just moved the 1 beer around, or did he drink2?
2) Was the beer too warm?😄
I had concerns over how close his beer was to the hot wok! Nothing worse than warm beer! :D
I once met someone who would measure distances in beer (e.g. "that's just a beer length from here"), so why not measure time in it?
This is exactly how I measure out recipes lol never thought about it
For those who are trying to decipher this recipe, beer #1 is Leo, beer #2 is Chang. Both are Thai beers.
If I drink them faster will it be done sooner?
I alway wondered why there is no freeze dried beef packets in beef instant noddles in the US, while they do exist in certain brands in China. You answered my question.
In Canada mr noodles instant cups have very small bits of freeze dried chicken or beef, depending on the flavour
Are you sure? 99 Ranch seems to always have them
The ones in the instant noodles are beef flavoured vegetable protein or something like that.
@Repent and believe in Jesus Christ bruh
@Repent and believe in Jesus Christ 😂
You're one of the few creators that i do not fast forward your videos. No fluff,just the perfect amount of information. Are you a teacher by chance?
As an American living in China, I'm really glad I'm watching this before I go home. I'd be really pissed if I went to my local Chinese supermarket and wasn't able to find lao gan ma (the *right* way). This sauce is ubiquitous here.
Im confused because I just bought a jar of this from the Walmart shelf !
@@ramcharge2704 it wasn't the beef version, it was either chili crisp or fried chili in oil
牛肉老干妈是少见的，鸡肉老干妈更常见
@@HelloKitty-wm7gr I can’t even find the one with crunchy tofu in it, I used to be able to find those 😭
@@MrOiram46 omg i wanna try that one now
Really respect the research that went into the first part about US-Chinese trade regs (I work on stuff that has me reading regulations and its not fun haha). You guys really put in the work to make these!
I want EXTRA cheese. Please.
Except you can buy this shit at Walmart so all the research he did was pointless
@@Geova-zb3ri I just got that exact same stuff from a Walmart lmfao. He’s full of shit
@@pbandbruno9262 lao gan ma with beef? Are you sure it isn't a bootleg stuff made in the US?
@@Teuwufel Buddy I said exact same stuff. Lao gan ma not a look alike, the exact stuff
This is obtainable in supermarkets in Singapore. My nearby outlet never has every flavour in stock at the same time. This stuff moves fast, we just have to get whichever lao gang ma chilli oil currently available.
That’s Singapore, which is the same as Taiwan and other close countries to China. In the western world we just see them as china or territories of China.
@@eVerProductions1Seeing Singapore as China requires some geographical ignorance, considering it's not related at all and is like 3 countries away
@@eVerProductions1 its freely avalible in Australia too...
@@georgiykireev9678 Many Americans (including the person that you were replying to) are too stupid to know the difference though.
@@eVerProductions1 Congrats, your comment is going to get you spammed. Anyway, I believe its availability is due to the lack of paranoia in the issuing of permits to imported beef products. We do not have a cattle ranching industry after all. The import of live poultry is very restrictive, I believe.
I bought some similar beef chili oil in a small village in China and I've been trying to figure out how to replicate this, it was so good
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven, you must become a new creation and be born again by responding to the Holy Spirit. - Matthew 7:21-23, Revelation 3:15-16 cf. Hebrews 10:26-29. Pay close attention to your thoughts and how you respond to your inner monologue because it has a greater impact than you think. Call on the name of Jesus and pray for Him to intervene in your life, and do all that you can to follow His ways.
why did this previous reply insinuate that the existence of beef chili oil from China is a sin
@@marsmallowtoast Who knows
@@marsmallowtoastHe didn’t. He’s saying we are all “sinners” which we are, and too ask for forgiveness/repentance(from Jesus) as time is running out. He’s just sharing the good word. You’ll be seeing a lot of this as time progresses. People are trying to save you before time is up.
@@johnnylego807 oh no i understood, it was just extremely funny to see the comment as a reply rather than a stand-alone comment. thank you for the reply, though :]
I bought it here in Canada. Didn't know it is what it is until it starting popping up on TH-cam. A favourite condiment.
Funny, I accidentally bought this from a German Asian market. It was mislabelled and the ingredients list was missing beef but.. I recognise the character 牛, so that was enough to confirm my suspicions 😅 good thing I'm not vegetarian.
Lucky, dont want to get in trouble by the VBI
Are you sure it isn't the 風味豆鼓? I've never seen the 精製牛肉味
Wait, where was this? I want to use my chances to buy it here
Wo war das????
@@nolesy34 one bite poo poo long time
You can get this in the U.K as well, my partner(a vegetarian) bought some by accident when I asked her to get some lao gan ma douchi, and luckily I knew/recognised the character for beef and stopped her from using it on her rice, have been buying it from a couple of local store's since, because as you said, it's the best.
where did you find this in the UK
I saw this at my local asian market in the Netherlands
Yep this is also available in France in Asian/Chinese supermarkets. I guess Europe isn't as strict with the import rules. Although personally I prefer the youlazi version, just chili crisps, no fermented beans no meat
@@rexiioper6920 I'm in Manchester, Wing Yip have it sometimes, and Hang Won Hong pretty much always have it as well as Woo Sang.
My local Asian supermarket stocks it too. They run out all the time.🤣I feel so lucky. The uk actually exports a high amount of beef and meat products to Hong Kong, I think we are at least in the top three importers for China. We were number one a few yrs ago. I used to work in shipping, we imported and exported daily to and from China.
Losing sausage at customs, living in the shadow of Cargill, this episode is hitting a lot of nerves.
It does piss me off how much the nanny state over reaches. Can't even buy beef that's so heavily cooked that not even a tardigrade could survive the cooking process.
@@arthas640 how can the US government know that it’s been cooked so thoroughly if they’re not inspecting those factories? It’s hardly worth the risk just so a tiny minority of Americans can access a very niche food product.
It's about protecting corporate profit.
@@DissociatedWomenIncorporated
Unless corona can be transported through food, there's no reason not to allow it into the US. There are no profits here to even protect-- nobody in the US makes anything similar.
It's just a case of the US, and especially its companies, writhing at even the smallest hint of foreign influence (despite being more than happy to export its own).
@@LancesArmorStriking corona? No, the danger is importing animal diseases. Like the video pointed out, that’s how foot and mouth disease spread to the US, and it’s why they’ve been cautious ever since. There definitely may be some xenophobia involved, I mean it is the US, there’s veeeeery frequently at least one form of bigotry involved in policy decisions, but there are actually sensible reasons, too.
It’s hilarious to see this cuz I’ve found this in Chinatown markets in LA- had no idea it was illegal 😂 and they sell these in Mexico too! Mexico has the oldest Chinatown in the Americas. I have no idea if it’s illegal there too
You've found the beef one specifically? Which markets in Chinatown?
@@AvatarRoku Good try, government agent.
@@OrdinaryLatvian Please be kind amateur tend to make mistake.
No fr theres 99 ranch markets here in Jersey they selling these jars like hellfire
@@danielbeltran5781 No such thing as an amateur glowie.
I love Lao Gan Ma, but oftentimes I find that it just lacks the spice I am looking for in my chili oil. Although the fried beef I am sure would set this one over the top. I recently found a chili oil that I know very little about, but it comes in bright red packaging with a seal over the lid & very large Chinese characters. It is simply called "rice sauce" on the ingredient label, and it is one of my favorite chili oils I have purchased. It is spicy, but mostly made up of crunchy peanuts that elevate any steamed rice to the next level. Highly recommend it.
This is generally available in asian supermarkets across the Netherlands. I also think you can buy it all over Europe because food law restrictions apply to all countries in the EU
Yes I can buy it here in germany. EU has different laws than lets say Australia and the United States when it comes to food.
@@hiushiko It's funny how stiff US is about meat and other foreign foods but still use dangerous chemicals in their products that are banned in the EU
Are you sure it's the beef version? I can't find it in Germany.
@@hiushiko it's available in Australia too.
We have it in France too
Being japanese, I love rice but anything that can make rice better is something I would love to have in my house.
I feel like furikake is good enough, especially with all the varieties.
@@dropout2804 sauce-based rice toppings are popular across the Asia-Pacific, so it might be good to try all of them once in a while.
I'm a cheapskate. I usually have rice with soy sauce.
@@dropout2804 I had to look it up because I wasnt sure what furikake is but I have it in my house lol
@@gohjohan rice, soy sauce and eggs are so good. Its simple but I would eat that if I was rich.
This remind me about how the best instant noodles I’ve ever had was this Taiwanese beef noodle soup where it’s the standard instant noodle, but has stewed beef in a pouch.
it is 滿漢大餐 i guess😂
Agreed those are the best
Just had a quick check. It’s readily available in supermarkets here in New Zealand. Might have to give it a try, we love chilli oil.
@Dan Munro Countdown has them in stock, well not the beef version, not sure if we have it in NZ. That standard one has been amazing to use, as a base for my brushing sauce, over charcoal grilled meat. Doubt I'd used ground meat to make a version like this, but I wouldn't mind trying out the beef/mutton dripping we have here to see if that also enhances the flavour profile.
You are right, this is a killer over rice. I tried the easy version and it was a great dish. The kind of dish were you already planning when and for whom to make this while still eating.
Mine was not so oily as yours, I think I was a little bit to generous with the korean chili powder but this was no problem as I always keep the oil from jars of Lao Gan Ma's fermented tofu cubes and I added some of this to the rice :D
I opted out from the MSG as I didn't had any at hand but added a small handful of extra black beans and this balanced it out again.
Great recipe, many thanks.
I found and got this for a friend at an oriental market near me in Florida. I had no idea what it even was so desirable until now. I’m going back for it.
Oh my god I'm from Florida too. I wanna try this! Is it a chain oriental market?
it’s asian market not oriental
@@gojoluvr28 oriental is just a different word for east asia
What store in Florida?
I'm in Florida too and curious now.
I can't comment on why the Beef Lao Gan Ma wouldn't be allowed for import into the USA, but I can understand why uncooked beef wouldn't be allowed, and that's because of China's international sanitary status for disease control (in this case, diseases of cattle). The biggest one is foot and mouth disease. In the USA, this disease is controlled without vaccination. Our status is "disease free without vaccination". In the USA, if FMD is detected, culling and ring culling is used to stamp out the disease. There are severe international trade consequences for a disease outbreak of something as serious as FMD in a country with our sanitary status for this virus. I remember reading about the FMD outbreak in Europe (especially in the UK) in 2001. It was one of the things that got me interested in studying about diseases of livestock animals and of plants that are important to agriculture and how all of that impacts international trade and international relations. Something that I've been learning about since 2007. Anyway, the same kind of horror show would happen here if FMD ever entered the country and was detected.
Until relatively recently (I forget which year) Brazil had the same "disease free with vaccination" status that I'm sure that China has. But even so, they were still allowed to export canned beef into the USA. That changed when one state (I forget which one) achieved "disease free without vaccination" sanitary status, and was then allowed to export uncooked beef to the USA. But, any other state in Brazil what was still vaccinating for FMD is not allowed to export uncooked beef to the USA, or rather uncooked beef from any of those other states, isn't allowed in the USA. I remember when that one state was allowed to export raw beef to the USA, there were an awful lot of very nervous cattle ranchers.
I just bought this online in Colombia, not sure of the legality of it in my country, but after hearing you talk about it I needed to try it.
I'm excited for it to arrive!
edit: i love it, on the first try I found the fermented beans to be a bit odd, as well as some of the spices that I wasn't used to, but a few tries later I started craving it, I'm now almost running out. thankfully i found a supplier that has a lot of the other lgm products, I'm excited to try more of them, especially because it was very affordable.
Cerca de paloquemao en las pescaderias lo vendennnn
don’t worry bro, beef lao gao ma is the last thing Columbia has to worry about
In Australia, you can buy these sauces at Woolworths (I haven’t seen beef but there is pork, chicken etc) but sadly I cannot eat them because of a soy allergy :-( !! We had an interesting article in the ABC news a few weeks back on Tao Huabi, founder of the company. Seems this sauce is very important economically. Looks delicious too, I hope there’s a cure for allergies one day and I’ll eat it!
its in the asian grocery
The White Rabbit shirt reminds me. Could you guys do a episode on making your own White Rabbit candy?
Chris always says mustard seed oil as a substitute for Caiziyou, but having bought some from Mala Market, I honestly think that the best sub is peanut oil with a splash of toasted sesame oil.
I was wondering about avocado oil. High heat point, fairly neutral, and I always have some on hand.
Any thoughts? I totally wanna try to make this.
@@chrisandersen5635 Peanut oil has a strong earthy, and nutty taste that avocado does not have. Peanut oil is the most traditional.
@@chrisandersen5635 I don't find avocado oil neutral, but maybe it's just me. It has a pretty strong taste compared to peanut oil imho.
Edit : just saw the above comment after writing mine, maybe it's a specific brand of avocado oil i once bought that has that strong taste since others seem to disagree
@@chrisandersen5635 Advocado oil is (usually) processed to be flavorless, aka completely neutral. So flavor wise it's the same as any other flavorless oil like canola, corn, and soybean.
Healthwise, having a high smoke point is probably a good thing for stir frying.
@@tdb517 Usually big-brand avocado oil here in the US is processed to be flavorless and colorless. But I would be interested in trying what avocado oil taste like in it's "original" flavor
We are a Patreon supporter! Thanks for the great recipe and instruction and research as always. You guys are so thorough and I very much enjoy your content.
I was surprised to find that while the beef variety isn't sold at Woolworths here in Australia, the pork & chicken varieties are! (also the crispy peanut & black bean varieties)
You can buy this stuff at pretty much all asian grocery stores here in Australia. 👍
Literally every single one !
Ha, the easy option was exactly the first thing that came to my mind! 😅
That said, I’m also fascinated by the beers now accompanying the cooking videos. I haven’t had Leo. But then, I haven’t been to Bangkok in over ten years…
Apparently many people here really swear by Leo haha. Neither Leo nor Chang are *great*, but they're... not-great in different ways?
Singha is definitely the best macro beer here, but neither of the little corner stores on our block carry it
@@ChineseCookingDemystified Yeah, I enjoyed Singha much more.
@@nikobatallones Singha afaik is Thai and means lion. I wonder if German Löwenbräu works as good.
I use mostly rehydrated dried chillies for preparation of my sambal chillies. It gives good rich colour and spiciness except the chillies seeds are quite difficult to blend.
i normally cut the dried chillies into 2cm/1inch pieces and toss them in a basket/bowl to deseed them before soaking. IIRC this channel had a similar technique or it might be some other chinese cooking channel
I'm able to get the non- beef version at my local H Mart. Love this stuff!
Yeah me too. Easy to find with no-beef. So just add your own ground beef.
Yeah i remember the label from when I last went to H-Mart. Does anyone know if the nonbeef version just as good?
I live in the US and have this product in my pantry but forgot where I bought it, it is definitely the best add on for anything I make. Absolutely delicious
Maybe walmart, I got mine over there
Right ? I'm confused I just got two jars from Walmart
the one you bought does not have ground beef in it@@CowsRdumb
@cragonoskritirea2982: You did not purchase specifically the beef variety of Lo Gan Ma at any Walmart. They don't carry it in their inventory.
I don't understand how this was recommended to me by the algorithm but it was fascinating none the less haha.
This is literally found at any supermarket in San Diego but now understanding the import regulations - I should go buy as many jars as I can. Very informative video 👏🏻
It probably made in the USA.
Are you sure it's the beef variant?
Is it the made in the US or is it imported from china? I doubt you are finding the "illegal" version
@@keeanmorishita8457 it’s the beef kind I live in Orange County and bought a few some days ago. I’m confused
I live in florida, local asian market sells lao gan ma …Im so confused why he said the dont sell it in the US.
They sell this in the EU. It’s a special “EU market only” version. I buy it almost every week. I’ve always wondered why it’s labeled “for EU only”. Its sooooo good. But the EU version has no beef in it. Now I know why!! 😃
Are you sure it isn't the 風味豆鼓? I've never seen the 精製牛肉味
I live in Spain and I can buy the beef one here. The weird thing is that in the translated label to spanish there's a sentence in Chinese that says 老干妈精制牛肉末豆豉油辣椒 which translated is " Laoganma's refined minced beef with black bean oil and chili". But in the translated ingredients below it doesn't say anything about beef.
This can be found at a local H-Mart in Mesa. A bit of a drive for me, but the chili oil in this jar is so dang good I'd take little spoonfuls of it as a snack. 100% worth the drive.
You can find it at ours in NC and VA as well. H mart is the plug
But the illegal one comes with beef. You can definitely get the chili oil variety at any asian store though.
is it really spicy?
@@ChickenMcThiccken Depend on your tolerance, for me this is on the same level as siracha.
The beef version?
Love love love your channel. Love this recipe. AND … Love The Mala Market!
No idea whether its in the store being sold legally or not but this stuff is easy to find at several asian grocery stores in halifax, i've bought it a few times over the years
I can still find on shelves if at least 2 mayor Chinese supermarkets in the Netherlands. More than 7 different ones side by side. I dont know the particular one you mentioned. But I have to check that. I love Lao gan ma products ❤️🥰❤️
In Vomar supermarkets as well. Love it.
How are the Supermarkets in netherland called? I dont know if there are some Supermarkets in germany which sells lao gan ma
@@Bot_Schneck Do you have Ochama in Germany? Try there
@@Linduine thanks for the answer, i looked it up, there are actually some Ochama's, but unfortunately not in my city. But still, thank you!
I did something similar to this with leftover holiday meat and I will probably do the same again. It just adds a little something to the texture and flavour
This took me back, lol. For the record, in the 80s you could in fact get that and other "banned" items in the US if you lived in a city with a good sized Chinatown and knew where to go. You just had to know a guy who knows a guy, lol.
I buy it in Australia every week. It is delicious, totally addicted to it.
Where do you buy the beef one from? I live in Melbourne and want to try it so bad.
@@miaa7968 I shop at any of our Asian grocery stores. I truely didn’t know that this was a thing 🤔
Chris, I am impressed with you - handling chillie with your bare hands and not feeling any burn - wow!!
@@amandak.4246 yes I have to use rubber gloves when handling huge amount of chillies
He also used his bare hands to squeeze the excess moisture out.... Brave man
I think he probably felt the burn but just pretended it was fine lol
I'm from the UK we have the beef plus these I've tried them all, the pak choi isn't for me
Lao Gan Ma Preserved Chilli Pak Choi
Lao Gan Ma Peanut Chilli Oil
Lao Gan Ma Chilli Sauce - Chicken or beef flavour
Lao Gan Ma Crispy Chilli Oil
Lao Gan Ma Kahlrabi with Peanut & Tofu in Chilli Oil
Lao Gan Ma Black Bean in Chilli Oil
Plus 2 types of Hotpot seasoning
I LOVE the Kohlrabi and fried tofi one. Haven't tried the pak choi one, chicken/beef one or the hot pot seasoning yet. Hope to try them all one day. Such a variety you have!
All the best to you and happy cooking!
Definitely use the Pak Choi in the context of a dish. It's excellent fried up with some potatoes. Actually I think we actually have a recipe for that...
EDIT: Yep found it :) th-cam.com/video/ZAkpLrvhoSg/w-d-xo.html
where are you finding them?
@@ChineseCookingDemystified cool thankyou gonna watch it right now
@@theonetruesarauniya I was expecting them to blow my head off when chilli is involved, but nothing,
fwiw, I could swear I've seen these at a local asian grocery in Australia - have definitely bought a laoganma with pork in it.
Yeah apparently it's around in Australia foresthill.kflsupermarkets.com.au/products/lgm-beef-chilli-oil-210g
Yooo they sell this at woolies lol
yeah I've seen it from time to time-some asian grocers also have laoganma varieties that are defo not intended for export (no english writing on them) which I reckon taste a bit better than the ones you get in woolies/coles
AUS has much freer trade with china than the US
Totally Love that you show us how to make sauces from scratch.
Question: Can we simply use a regular can of black beans from an American grocery store? Or perhaps soak and slow cook our own black beans?
5:24 - was wondering if Rice Vinegar can be substituted for Shaoxing.
Searched on the web and found the below.
Also, rice vinegar (sometimes called rice wine vinegar) does not contain alcohol. When you need to substitute for a larger quantity of Shaoxing wine, include a small amount of rice vinegar to cut the sweetness in the grape juice. Use ½ cup white grape juice + 1 tablespoon rice vinegar for every 1 cup of Shaoxing wine.
Black soy beans. IE, fermented, soy beans
The black beans are fermented so they have a very different flavor from regular black beans. They're also a different variety (a type of soybean) than what the Americas call a black bean.
I just found that exact jar on a shelf at a local grocery store last week! I was astonished! I currently live in the southeastern US.
That crisped beef reminds me of bacon bits! I love getting tiny tiny meat super crispy for sauces, stews, or soups.
Amazing recipe! Not sure if this has been covered elsewhere, but how long would you say this beef version lasts for before spoiling? I assume it's quite a decent while, based on the amount of oil and chili, but also not as long as a standard/black bean Lao Gan Ma
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven, you must become a new creation and be born again by responding to the Holy Spirit. - Matthew 7:21-23, Revelation 3:15-16 cf. Hebrews 10:26-29. Pay close attention to your thoughts and how you respond to your inner monologue because it has a greater impact than you think. Call on the name of Jesus and pray for Him to intervene in your life, and do all that you can to follow His ways.
4:12 learn from my mistakes and *do not use the bathroom after doing this!* you're gonna need to thoroughly wash your hands before and after using the bathroom or you're going to have a bad time and anyone within ear shot will _never_ let you live it down. I don't have any physical scars, but I'm scarred emotionally
You can also... handle things... with toilet paper as a medium :) But you DO need to remember
@@ChineseCookingDemystified Food preparation gloves could be a real boon for making this.
Looks like the Canadian Amazon is carrying it but don't know which one to get seems like there are a few variants and none of the ingredients seem to mention beef
I found this in Wal-Mart by accident and Oh MY God I have never tasted something this good in my life.
@MyRealDelusion: You did not purchase specifically the *beef variety* of Lo Gan Ma at any Walmart. They don't carry it in their inventory.
This is the only cooking TH-camr brave enough to handle peppers without gloves😂
@Geno
Not true! @Maangchi does, and so does Aaron of @Aaron and Claire! And so does @Seonkyoung Longest, and @Future Neighbor, too!
This is the whitest comment I've ever seen in my life
I hate cooking with gloves, haha.
With chilis though, I do have a ritual: after handling them... first wash the hands with detergent, dry, then wash them again with soap. Really make sure that you get your fingernails.
Totally understand if people find slapping on a pair of gloves easier than that whole song and dance though :)
I almost forgot this amazing stuff existed. I'm making some tomorrow! Thanks for reminding me why Chinese food is the best in the world! This stuff tastes amazing.
I found and bought this like a month ago at my FreshCo (live in Toronto) and its sooo good adds so much flavour, I never knew it was considered really hard to find
Only in America is it hard to find, because of their stupid laws
I live in America and they have a ton at my local Walmart... maybe I should go buy more
@@user-mp9dm2kj9g its the regular kind in us not beef
3 That's a chilli crisp version.
Speaking of unobtainable, have you tried making mixian noodles? I would love a video on that!
Ireland was similar regarding bringing in dairy & meat (esp. Beef), because of the mad cow disease outbreaks back in the early 2000s.
I think we also can't donate blood in other unaffected countries for a while? 🤔 Though that might have expired...
Go to any shady small Asian market and sometimes you find laoganma jars labelled with 牛肉 or 牛. That’s the stuff right there.
The last couple of bottles of LGM had some really off taste to the dried chili crisps. It tasted muddy, which suggests the chili either weren’t dried correctly or completely and mold developed. Their quality has gone down significantly. Im curious on the this beef tallow version. Thanks for sharing.
Chinese ground beef sounds like a good way to get Creutzfeld-Jakob disease.
you're like showing the secret ingredient of the Krabby Patty right now
That stock video of the man's sausage being wanded for sausage made me uncomfortable, but surprisingly not in a bad way.
I'll have to pass this on to my parents; after Lan Chi Chili Paste with Garlic vanished off the shelves a few years ago they've been experimenting more with other chili oils and pastes. They'll probably love this one.
It is available in the supermarket around my corner. I'll get one to try it out. (I'm in Buenos Aires Argentina) and this counts as the west. :-) Thanks for the recipe
Thank god, this is my secret sauce. I was so worried going into this video after that video on the lucrative recycled cooking oil industry in china, but this explains why I can rarely ever find this. Glad that I can make my own now!
That was being sold in Walmart yesterday. 😂 I grabbed it off the shelf and didn’t know if it was good so I just put it back on the shelf
Does this mean the pork floss laoganma isn't available in the US either?
Nope, can't be imported
@@SilvaDreams woah you're missing out, it's the best
I have this in my fridge. Its available at Fairway Market in Canada. Didn't know it was so uncommon.
I was going to say, I am pretty sure this is available in Canada. I was going to hit the T and T tomorrow and confirm, but now I don't have to. I do want to try it now though!
Yeah, I'm from Quebec and I couldn't find any at my local supermarkets so I just assumed it wasn't available here, but my sisters managed to find some, so cleary we do have it here, its just hard to find I guess
@@acefingerhole90 You are almost certainly going to have to hit an Asian grocery store to find this particular product, I would think it's far too niche for general supermarkets to stock.
@@exidy-yt Not the one that contained beef though
I’m not sure if there’s a grey market going on but I been able to find this at my local Walmart and H Mart for a while now. No clue it wasn’t allowed to be imported.
It’s the beef and pork versions that aren’t allowed to be imported, all the other chili crisps this brand makes are allowed.
Honestly, seeing a lot of videos about Chinese food production, I am relieved that the factories are USDA inspected.
I live in Spain and the chinese stores here have this exact beef lao gang ma, i have one in my fridge 🤷♂️
Nice
I just bought this at the store. I had no idea that it’s hard to get.
🤣
Just bought this at the store too. I don't think it's that hard to get. Just go to any asian market and they usually have them.
Does it say beef on it anywhere?
Because we have this brand in our local Asian supermarkets, but only the non-beef flavors.
@@r7calvinohh I’m very wrong I guess. Mine just says spicy chili crisp
@@r7calvinnow that I watch this video again, I see he is saying there are multiple versions of this brand. I thought he meant this guy’s brand of the fried chili oil was hard to get.
I have one jar in the fridge that prolly has been sitting there for approximately 4 years now, I bought it for a recipe and only used a small teaspoon and gosh it was so spicy, SO GOOD though, it's just that its like, overkill for me XD
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven, you must become a new creation and be born again by responding to the Holy Spirit. - Matthew 7:21-23, Revelation 3:15-16 cf. Hebrews 10:26-29. Pay close attention to your thoughts and how you respond to your inner monologue because it has a greater impact than you think. Call on the name of Jesus and pray for Him to intervene in your life, and do all that you can to follow His ways.
Are you sure? I consider myself super low spice tolerant despite eating a fair amount of spicy food and Lao gan ma has always been pretty reasonable. It’s not spicy enough that I can eat small amounts straight. I would just keep trying small amounts added to food, you might’ve just got a really spicy jar or something
This might have already been recommended but the chilli oil from Lee Kum Kee is also very nice. Although it doesnt have any meat in it, its very aromatic and delishious. I have also tried Lao Ga Mas chilli oil but only without the beef and I find Lee Kum Kee is a nice choice as well.
Ordered the black bean lao gan ma specifically for this recipe, as I only normally see the standard chili crisp varieties stocked in the neighborhood. That said, I'm hoping to start with variation #2 and see if I can work my way up to preparing #1-but does anybody have suggestions/ballpark figures on shelf life of refrigerated lao gan ma beef (easy method)?
One part you missed about US regulatory laws regarding food stuffs brought from other countries, all major meats in the US are treated in multiple ways as to prevent illness, unlike some other countries including China. Long story short, this is why eating undercooked chicken and beef aren't as taboo as in other countries, and it's why we don't see major food related outbreaks often in the US.
We've got the beef
Why doesn't someone make it in our Country? Seems like a business plan.
Kfl is a Cantonese supermarket chain here in Victoria ( Australia), but I've not found the beef version in any of the stores. 😢
Just found your channel, this looks so good. Thank you, I look forward to making it
I literally have this in my cuppard right now. I bought it at Wegmans here in the US
bro you don’t have the beef version. why are all the white people in the comments so dense?
@@graceduong815 Puerto Rican, but thanks for assuming my race and judging me based off it.
I've seen this at the H-mart near my house in the US multiple times lol
Thanks Yi ! Your recipes and technique are truly inspirational :)
Got a hearty LOL from me with the image of the America First Committee with "protectionism". Not sure if you meant it as a gag, but it was great
Watching you cut and handle those chilis bare-handed gave me an intense burning sensation.
Made. Damn, tasty! Looking forward to tomorrow :)
Happy new year everybody!🎉
I saw the jar of Lao Gan Ma and did a double take! I just bought some - I'm not sure where but I thought it was Amazon! :D. Love the can't find my Lop Cheong customs photo!
Correction: Same lady on the jar, "Lao Gan Ma" but I see no beef or meat products on the ingredient list!
I found a website where i was able to buy all types of different lao gan ma products not offered in the US. Im on my last jar of the beef chili oil and when i went back to the site they werent selling it anymore, due to postal restrictions. Devastated does not begin to explain how i feel.
It's available in our online shop here in asia like shopee and lazada since most of the item are source there
great job with the thumbnail and caption! nearly 800k views!! 💪
You can buy these in Coles, Australia's most popular supermarket
Not sure if things are different now but I can buy this at my local Korean store... Or have I just been extremely lucky with purchasing this...
Your Schnauzer is the star of the show! And an awesome recipe overall, I've got to give this a try.
You can by this in Canada. Just grabbed a jar and T&T. Maybe unable in the US?
What, we can buy this off the shelf In coles Australia, and from many of the Asian stores here. Not just this version but about 3 or 4 versions.
We can get it here in Australia thankfully. Asian markets stock it frequently, however I’ve found a much nicer Chilli oil made in Taiwan by AGV.
Chilli criiiiiiiiiiiiiiiisp!!!! Love Loa Gan Ma. So good. The food ranger has a great video on it being made. 💥💯🔥
I bought Beef Lao Gan Ma and tasted it. However, I plan to remix it with more dried chilli powder/flake together with soy sauce and sugar for more tastty. How can you find a can of "Chang" beer?
This is a go to happy place for me I just eat it on rice and a cooked meat (beef, chicken, or pork), with a soup for a side. I eat this a lot thank you for this video.
I made this today, but in the end I wondered: what do you do with the fried aromatics onion/ginger/garlic?
are you talking about a specific sauce in the Lao Gan Ma brand?? Cuz any Chinese supermarket in Canada has those. i have the basic black bean one extra big at 750g
However i do my own chili oil now which i prefer so i seldom eat this one now