I love uncles comments about the color of the meat depending on when the pig exhales or inhales upon slaughtering. My butcher has never heard of such a thing but is now so interested he is going to experiment with it! Fun channel!
Thank you Chef Wang for your videos, I have learnt a lot about Chinese cooking from your easy to follow videos! And thank you Uncle for providing the side commentary, always learn something extra from you as well!
I absolutely love your videos Chef Wang… you get straight to the point and your recipes have taught me so much about Chinese cooking! I also love the down to earth nature of your videos, and your uncle is a superstar! Thank you and greetings from Scotland!
Great recipe. I was raised on the Canto version of this dish which has a more sweet and sour glaze. I absolutely love this dish and could eat it everyday for the rest of my life.
Famous among the internet, but not necessarily recognised as some 'high-end' chief. If you are looking for some Gorden Ramsey like chief you might be looking for Laofangu. But i think they dont actively provide english subs in their vids. their channel link here:th-cam.com/channels/BJmYv3Vf_tKcQr5_qmayXg.html
This dish is God tier. Its gaining popularity in China, but it would expolde in America if it was on a menu because it has that sweet and sour profile similar to orange chicken, but tastes so much better.
This dish looks fantastic. No fancy ingredients. I wonder if Chef Wang Gang is a fan of Uncle Rural Gourmet 😂 🇨🇳 I hope to see a collab between the two of them!
Uncle Rural Gourmet is internet celebrity or some kind of KOL, Chef Wang is real pro, he got his own brand and restaurant in Sichuan China, they are totally different.
@@jingyuwang3109 i know, but as content creators many people root for them and might want a collab just to see them interact. Being different is a plus!
Sometimes after a few Wang Gang videos I will get inspired and bring out my burner for some wok hey cooking. And then regret my decision when the smoke lingers because of bad ventilation
Hiiya, no red pepper, just carrot, and cilantro in the end. Guo Bao rou is not a pepper dish.preparation is good, very good. But a bowl of rice to this 东北米饭 to pick up the sauce with when eating is a killer❤
![[안방1열 직캠4K] 베이비몬스터 치키타 'DRIP' (BABYMONSTER CHIQUITA FanCam) @SBS Inkigayo 241110](http://i.ytimg.com/vi/tnlxo79cAqY/mqdefault.jpg)
后厨教学“锅包肉”视频在此，有兴趣的朋友可以点击学习：th-cam.com/video/eCaoENF9y6U/w-d-xo.html
看了好有食慾啊😍
I’m
赞，菜名翻译用 Guobaorou + 英文注释非常好，辨识度高又便于不懂中文的人点菜。
刚哥做北方菜可能不太多。这个淀粉糊不是直接加水拌成的，而是要先加大量的水，让淀粉静置一会儿沉淀下去，这个时候淀粉hold住的水才是饱和的。这个时候的淀粉叫做『湿淀粉』。遇到高油温淀粉糊化，里面的水汽快速膨胀形成小孔，才能让壳松脆。如果直接拌成糊，有的地方就仍然不均匀，就是硬硬的一坨淀粉。然后肉片得稍微厚一点点，虽然刚哥刀工比我好，但是肉片切薄了炸完就成肉干了，更咬不动了。
有道理啊，我吃过一些国外的北方菜馆，锅包肉也做得特别硬，咬都咬不动
说的有道理👍
前提是拌成的糊不均匀，如果水粉比合适搅拌均匀是可以达到和沉淀一样的效果的，视频里的均不均匀不知道毕竟没尝到，但是大多餐馆的熟练的师傅都是直接拌的，沉淀太耗时间不适合餐馆出菜，更适合不擅长掌握配比的业余家庭厨师
雖然不知道是不是真的不過先推上去
说实话我看这道菜感觉也不是这么做的，，，
I love uncles comments about the color of the meat depending on when the pig exhales or inhales upon slaughtering. My butcher has never heard of such a thing but is now so interested he is going to experiment with it! Fun channel!
菜怎么样不知道，但这一家人朴实善良是真的！看你们视频就觉得很安心，没那么多乱七八糟的套路
四伯爺也漸漸的有美食評論員的架勢了😂😂😂
四伯爷像不像火云邪神？
Thank you Chef Wang for sharing all this knowledge...not just cooking, but respecting our elders!
H ghvjvjV
好喜欢你们用家乡话聊天的感觉，好亲切！！！
Thank you Chef Wang for your videos, I have learnt a lot about Chinese cooking from your easy to follow videos! And thank you Uncle for providing the side commentary, always learn something extra from you as well!
剛哥真是個非牛頓流體的製作高手🤭
I absolutely love your videos Chef Wang… you get straight to the point and your recipes have taught me so much about Chinese cooking! I also love the down to earth nature of your videos, and your uncle is a superstar! Thank you and greetings from Scotland!
His uncle is called Grandpa 400 or Fire Cloud Cthulhu
Your videos always make me hungry! Great job with this one, I will definitely have to try it at home.
Uncle never gets surprised! He's always one step ahead.
哈哈哈，太不容易了，感觉能看到王刚老师翻车更有趣了，作为从小吃锅包肉长大的东北人表示，炸好的锅包肉，热的时候脆，凉的时候也是脆的，否则就是淀粉没弄好，另外颜色也不对，是黄色的，不是白色的，嘿嘿嘿
Great recipe. I was raised on the Canto version of this dish which has a more sweet and sour glaze. I absolutely love this dish and could eat it everyday for the rest of my life.
I always start watching your videos a lot when I'm in the hospital, and they always make me so excited to go home and eat.
感恩分享！ 四爺要軟軟嫩嫩的菜
This man is a well known chef in 🇨🇳?
Cheers from San Diego California 🇺🇸
Very well known, a celebrity chef like Gordon Ramsay, only less condescending 😂
Famous among the internet, but not necessarily recognised as some 'high-end' chief.
If you are looking for some Gorden Ramsey like chief you might be looking for Laofangu. But i think they dont actively provide english subs in their vids. their channel link here:th-cam.com/channels/BJmYv3Vf_tKcQr5_qmayXg.html
这个菜是做翻车了，土豆淀粉要放在水里泡一个小时沉淀后才能用，这样菜凉了也不大会硬；肉要炸三遍，最后一遍大火炸变脆上色！你伯爷咬不动你做的是有原因的😂
跨菜系太难了，有些习惯改不了。
沉淀以後把水倒掉？
@@angleaaa2009 对的， 只用沉淀的那层看起来硬硬的淀粉。手抓进去却是能流动的，每次感觉都很奇妙
@@angleaaa2009 对的
@@zhanglei3470 非牛頓流體?
This dish is God tier. Its gaining popularity in China, but it would expolde in America if it was on a menu because it has that sweet and sour profile similar to orange chicken, but tastes so much better.
锅包肉酸甜可口，真的好吃
this dish is so good, I ate it at the restaurant before.
火雲邪神不光殺人講究，連殺豬都大有學問，佩服佩服！
当四伯爷火神说：“直接从尾巴列一刀通杀的时候”！我感觉到了热腾腾的杀气，我虎躯一震 感觉到了杀气😂
他说完那句话我哆嗦了一下
He’s not to mess with 😂
Much love for these people tho. 🪷❤️🇨🇳
感受到火雲邪神的氣魄
@@ichibajiu 是武士精神Samurai
@詹少君 哈哈哈😆
謝謝！
Ah.. good thing I finished dinner before watching this. But still salivating a bit.
正宗的东北锅包肉更好看还还吃~
Uncles bye bye gets me every time
四伯爺是專家！
感覺四伯爺要考慮假牙。謝謝王剛師傅，自己在家做沒想過泡出血水
已经在用假牙了。
好像是两年前吧，一个视频带着四伯和王刚师傅亲爸去医院拔了牙齿，配了假牙。不然四伯那所剩不多的牙咬东西真费劲。
跟王刚老师学做的菜，味道都很好！！谢谢
我是一个家里开过北方正宗好吃的餐馆北方人，说实话刚哥做北方的锅包肉不是很好，好吃的正宗锅包肉是偏黄而且味道比较难弄出来，活到老学到老，加油刚哥😂
Chef Wang is the national pride of Finland
?
?
Talking shit?
Finngolia mainittu
@@uzbekistanplaystaion4BIOScrek KEKW
作为一个哈尔滨人， 感觉淀粉糊 有一点过厚， 但是还好 老师真厉害
不管正不正宗，看起來好好吃啊…🤤
作为一个赤峰人，我可太怀念锅包肉了。这菜自己家里做那叫一个费劲，饭店都不乐意做。
老乡路过～
Chef wang i hope you notice this, i watched your vid everytime
That its make me feel that i want to be like you some day
This dish looks fantastic. No fancy ingredients.
I wonder if Chef Wang Gang is a fan of Uncle Rural Gourmet 😂 🇨🇳
I hope to see a collab between the two of them!
周任 一開始就有問五斤鹽了....
youtubemn.com/watch?v=Ia7yzITFj2R
從隊員選出的僅一名額隊長，高票獲得團員們的肯定！
王姐太有責任心了.他不想任何一个人淘汰.
youtubemn.com/watch?v=ChJUN0B8etb
如果讓 西卡組 唱跳 星星點燈~~應該很有戲!!!
Uncle Rural Gourmet is internet celebrity or some kind of KOL, Chef Wang is real pro, he got his own brand and restaurant in Sichuan China, they are totally different.
@@jingyuwang3109 i know, but as content creators many people root for them and might want a collab just to see them interact. Being different is a plus!
有时间必要尝试
最后一句把我听哭了😭
殺豬要放血人人都聽過，但是說到講究還要細到算計豬的呼吸，噴血，當火雲邪神雲吃飯尿尿般的提起這個技巧時觀眾就明白這個清頂老人真真是個狠角色
四伯所言的确，这个菜，家庭做的话，至少40分钟
锅包肉最关键的在面糊，和的时侯得放油，油得和到水里面去，油水分离就失败了，透露点私活哈，面糊可少加一点食粉，😊😊
半夜看饿了
东北锅包肉👍👍👍
从挂糊这一步开始就和东北版本的不是一回事了 ，东北版本都调糊是要加油的，这样炸出来会起透明的气泡，不会是这种软绵衣壳，而且别的不说，东北版绝不可能半斤肉挂一斤糊，这么做在东北要倒闭的。。。
还有酱汁，要加点点番茄汁的，不能加葱，姜，辣椒。会变味。
@@danruettimann8523 番茄肯定没有 这菜一百多年了 原来哪有番茄酱 都是醋为底
锅包肉 最难的是挂胡 和油温 ，尤其是油温最难掌握
锅包肉做成四川的椒麻辣肯定也很好吃
很喜欢的一稻草
鍋包肉在炸物中屬於是硬菜哦 屬於不好掌握的 除了餐館以外 家庭小灶是需要最少一個月做一次鍋包肉才會掌握訣竅。
我也是反覆做了10多次才成功....就第一次來講其實王剛做的不差, 只是這種硬菜不常做的話 最好要有小抄隨時在身旁 少一個細節就會做壞! 此外不用一次下那麼多片 就算量大 分開炸 加熱還是靠糖醋醬包裹的。
四伯爷专业啊，血流动力学确实跟呼吸密切相关
还真是职业杀手的感觉。 一呼一吸都有不同杀法。厉害
香港的觀衆表示羡慕^O^
you would have to have a set of ear defenders on if you sat with them eating hahaha amazing chief thou
期待王老师订阅量突破2百万大关的日子
来自俄罗斯的你好，我的中国朋友。 我在哈尔滨住了三年。 有一种完全不同的方法来准备这种肉
Здравствуйте, я из харбина
Finally 4th Uncle approved of the Oil.
没吃过👀明天试试
汁调的不怎么样，一般用大量的醋和糖水加太多了。用醋和糖化开不用加水，或者加一点点水，锅包肉，肉片要切稍微厚点。
I need this in my life!
人老了真的想吃點什麼都沒辦法盡興，可是年輕的時候吃得太盡興又怕等不到老就重新開始了
We love uncle! Does he sign autographs?
王刚老师您好 很多年前流行吃一个妙脆巧炒脆骨 什么时候可以出一个教程？谢谢
四伯爺太強，豬吸氣時一下殺進去肉色才好😅
白刀子进 红刀子出
感觉是因为吸气的时候体内压力相对较大更有利于排血。。。可怕可怕哈哈哈哈
在日本中餐馆干过一段时间，里面10个东北师傅9个不乐意做锅包肉，应为做菜太麻烦出菜太慢了😅
是啊，裹面麻烦而且还要炸两遍，还没多少钱，基本上一千日元以内，超过这个价基本也没人吃
@@ichibajiu 中国人多少钱基本都会点，拖家带口的东北家庭，我这里加价到2800都有人点
东京这里的锅包肉最便宜也得1280
@@heroichomehe8749 2800可真是太贵了
不是钱的问题吧，馋。
嘎嘎香
正宗！哈尔滨式的锅包肉，而不是吉林那种红汁酸的呛人的锅包肉！
吉林人表示不服，你说的那种红汁呛人的那种是辽宁做法。吉林和哈尔滨式的基本一致
应该出一系列隔离蔬菜包 菜谱
第一次学做这个的时候是看老饭骨的，跟着配料来煮，真是香！就上浆的手法很难琢磨
浆太稀，炸出来的面衣不够厚，浆太干，挂不住肉，然后拌得太用力，肉就散了
王刚师傅觉得泡血水这个步骤最为重要，我觉得上浆的手法最为关键 🤣
油温和上浆控制不好的话，可以用炸天妇罗的粉伪装一下😄
哈哈哈哈锅包右
能和罗杰叔叔合作制作一期节目就好了，那可真是针尖对麦芒，绝代双雄
為什麼沒有提供食譜詳情？例如多少克？希望能夠提供，對新手很重要
家裡沒有豬肉的同學可以去隔壁四伯爺家裡拎幾斤回去
j'adore la cuisine d'été, dans le jardin !
印象中锅包肉的糊抱得更紧，有点像焦熘肉片的质感，这个看起来太蓬蓬了。
可能不夠正宗吧？
你們怎么這莫愛美阿
台灣人
這道菜(我自己不會去點)在不少館子朋友都點過，但每次我都是意思一下吃一兩片就不吃了。
為啥?這玩意賊硬(外面的麵衣，有的連裡面的肉都很硬柴)。
我不是很懂，但鍋包肉好像有兩種版本，差別好像是醬汁。
吃過一種感覺裡面有番茄醬的醬汁，那種比較喜歡，主要是麵衣比較軟。
成品白色的那種，剛出鍋還好，一冷掉外面的麵衣真的賊硬。
哈哈哈，哪有你说得那么硬啊，应该是手艺不到啊，而且正经的锅包肉用的都是猪里脊肉是很嫩的，做好了是外酥里嫩。
吃到台湾盗版东北菜
台湾朋友，地道的锅包肉只有哈尔滨才比较常见，你可能吃的不地道哦。好吃的锅包肉没有硬柴但是一次不建议多吃，太胖啦~~~
东北人路过…感觉王师傅这次的还差点儿意思🤣
他只會裝逼
哥们，同意
王师傅也就川菜做得还可以，其他菜系他真的不会
Спасибо. ☺
Sometimes after a few Wang Gang videos I will get inspired and bring out my burner for some wok hey cooking.
And then regret my decision when the smoke lingers because of bad ventilation
王刚，能否详细介绍一下，做糖醋口味的美食，如何调制糖醋比例？我总是调不好！谢谢。
火雲邪神伯爺
哇靠
9:24 "I can't eat too much, I'm old and useless" is the mukbang content I'm in for
光听到锅包肉三个字就馋哭
best uncle
I ate this i. harbin and really hard to find this dish in chinese restaurant
作为东北人，我想说王刚不能跨界啊，这锅包肉很难做啊，东北本地的厨师都不一定做的好，反正我吃过的锅包肉不硬啊，而且发黄，王刚师傅的发白，我觉的小哥在非洲，他做的锅包肉还行
是的，我妈讲东北菜厨师锅包肉，和拔丝甜品最能看本事
这个菜我也很喜欢吃，我第一次知道哪个黄色的是血水，，还有我自己做的时候原来是淀粉放少了。。。。
谢谢刚哥做的是我们哈尔滨锅包肉 哈哈 不要番茄酱的那种……
首推
呼吸都算到了 果然是火雲邪神
肉切薄了
土豆淀粉没泡 就用了而且没用豆油护糊，
+水后面再+醋 傻酸 而且 汁泄了 水唧唧的
以前在內地吃到鍋包肉，驚為天人，可惜不喝酒。看長輩猛喝
火云邪神轻描淡写的描述了杀戮的过程
我一直以为锅包肉哪都有是个很普遍的菜，原来出自我家这边。
但我在家炸杏鮑菇也會有黃色的東西，但照王剛師傅說的怎麼會是血水？有沒有專業的能說明一下
王老师的这道菜，能否不用东北二字！！！
叫湖南湖北四川贵州 9都行😂
一道在东北没有都不好意思开饭店的菜在东北以外的地方得专门东北菜馆才有😂
这个菜做的有点一言难尽哈哈
Hiiya, no red pepper, just carrot, and cilantro in the end. Guo Bao rou is not a pepper dish.preparation is good, very good. But a bowl of rice to this 东北米饭 to pick up the sauce with when eating is a killer❤
确实翻车，王刚的做法我也试了，比老饭骨沉淀后裹粉的那个做法难吃、难嚼
下课啦，安心揾返分工作做。
我怎么记得应该是放香菜根和胡萝卜丝呢，王刚老师这个是改良后的吧
你说的对，配菜竟然是四川风味🤣