Chef Wang teaches you: "Stir-fried Spicy Spare Ribs", an authentic Sichuan cuisine, so tasty!
ฝัง
- เผยแพร่เมื่อ 17 ธ.ค. 2019
- Today's dish is "Stir-fried Spicy Spare Ribs", here are the technical summary:
1. Need to choose tinder spare ribs to make sure the taste is good.
2. Need to remove any excessive water from the ribs before stir-fry.
3. Do not stir-fry the young gingers and scallions for too long, in order to get the best taste.
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on TH-cam sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!
Translated and rerecorded by Voiceman Jay - แนวปฏิบัติและการใช้ชีวิต
Today's dish is "Stir-fried Spicy Spare Ribs", here are the technical summary:
1. Need to choose tinder spare ribs to make sure the taste is good.
2. Need to remove any excessive water from the ribs before stir-fry.
3. Do not stir-fry the young gingers and scallions for too long, in order to get the best taste.
need to find a turbojet exhaust to place wok on
Thank you for the written technical summary 😀
😊
Chef Wang deserves way more subscribers and people knowing him! The videos are great tutorials, though I will probably need 10 years' wok experience to toss so expertly. It's also hard to get such strong open fire in an apartment. So I just have to be satisfied with watching and salivating over the dishes from across the screen...
Thanks to Chef Wang for his excellent demonstrations and SUPERLATIVE teaching.
I absolutely love this chef! So precise, good tips and he explains everything. Thank you Wang Gang!
This is mesmerizing to watch.
The initial introduction of the "primer" oil and the subsequent swirling around looks HARD. How does he not splash it out of the wok?? This sort of skill is fascinating to me.
Amazing! Thanks Chef, I am going to try this recipe tonight 🙌🙌🙌
After living in HK for 10 years I love cooking Chinese. Well, trying :0) Your videos are great. You're one of my favourites on youtube.
Simply Superb
Looks so yummy 😋
Very nice cooking ✌
that looks delicious!
Thanks！
incredible
Wow that Chinese!eat clever is equivalent to a samurai sword! Food looks delectable 😋😋
Going to make this and boba tea tomorrow for my gf, wish me luck.
👍👍👍👍!!! Parabéns chef Wang gang! 🌟
Thanks！
😮 hi greeting from london
I just made this today! I learned how to do Chinese pickling. and pickled my own peppers and ginger this year. This was soooooo good!!! Thank you Chef Wang for the great recipe!😍
Never seen pork ribs that big b4
Superrrrr
Ima do it
1:10 1:10 1:10 1:10 1:10
Chef wang you are a very good cook but teach us how to make szcenchuan hot chilli sauced
👍
Can you do a kid friendly foods?
Sorry for the off-topic question but how do you clean a bamboo brush? Mine is full of greasy burned bits and pretty sticky.
Bamboo brush is a common Chinese kitchen consumables, require changing after a few months use. If you want to clean it in the mean while, you can boil it with water for 5 minutes, the grease will come out.
@@chefwanginternational thanks for the quick answer. Keep up the awesome work you do!
when i see Xiaomi chilli, i expect Huawei peppers to appear soon.
donde esta tu nueva cocina?
Thank you, your instructional videos are gold. I’m married to a Chinese wife and your recipes and techniques help me feed her well. Happy wife happy life !
wish i could use a cleaver with half this much precision.
4. Season your $10,000 wok station..
Just teasing, of course you have professional equipment. Still, I'd love to see you cook in a poor person's kitchen so people like me can follow along! Your skill is highly respected among all of the best chefs I follow on TH-cam!
waooww, iga apa ya itu ?
Make lap yuk dishes, please
Did I miss something? Are the ribs stir fried with the bones in?
I like how he uses just one cleaver for all his prep, so efficient. I feel wasteful for having a knife set.
你好呀呀
好
没听到刚哥的课后总结，感觉少了点啥
why does the vinegar and soy sauce go down the side, instead of onto the food?
so when it hits the wok it instantly reachees the smok point (wokhey) and mixes it for a better flavor
@@gerardorodriguez7111 Cheers!
An added note to that: splashing the soy sauce and vinegar on the side of the wok is twofold: both condiments contain a minimal amount of alcohol due to the fermentation process and if it goes right into the middle where the heat is most concentrated, it may leave an acrid flavour due to the sudden temp increase burning the alcohol. Also, splashing it on to the side and tossing the food into it ensures a more even coating of the ingredients
@@eugenelim1436 That makes a lot of sense, thank you!
@@gufbrindleback most welcome, mate, just learnt this recently myself haha
𝐲𝐚𝐫 𝐦𝐨𝐣𝐚 𝐭𝐚𝐫𝐞𝐤𝐚 𝐝𝐚𝐤𝐚𝐝𝐨
为什么不说话呢？
没解说的😑😑
要手動按字幕
打算做一个安静做菜的频道
Wear gloves next time
Superrrrr