下面我们开始回锅肉的技术总结： here is the technical summary of the “Twice-Cooked Pork”: 第一，回锅肉原料的首选必须是二刀肉，也可以用五花肉代替，但是口感和肉香味略差 First, the best choice of pork for this dish is upper cut of the leg, you can use pork belly instead, but the taste is not as good 第二，猪肉烙皮这一步不能少，否则会留下皮腥味 Second, burning the skin is important, otherwise there will be odour smell 第三，煮好的回锅肉必须用凉水冲凉，否则回锅肉下锅爆炒时会热油四溅 Third, after boiling cook of the pork, it is best to cool it in cool water, this prevents boil splashing 第四，蒜苗最后下锅不能久炒，蒜苗炒太熟会导致香味大减 Fourth, the garlic sprouts cannot be stir-fried for too long as it will lose its flavour
He clearly knows and fully understands the culture and ingredients behind every dish he makes! But what impresses me the most is how clean and precise his technique is… whether it’s with the cooking pans, the knife, spoon, any utensil! This guy is truly a professional!!! 👏🏽 very well done sir.
Thank you for making all these recipes and techniques accessible with captions and translation! I really enjoy the chance to see this commercial kitchen approach with some explanation.
@@MrThedalaillamaknows Chef Wang’s uncle is in good health. This is his English Channel, he doesn’t upload often here. He uploads videos and some with his uncle frequently on his original Channel @chefwang, all of them are available with option of English closed captions youtube.com/@chefwang?si=jUI9x5oRQFjz7d-v He also has a new channel for food tours @chefwangfoodtour, youtube.com/@chefwangfoodtour?si=8J9_q1q4ScxxOmuT , English CC available, it’s fun to watch for me.
As a Sichuan local I can confirm this dish is the king of Sichuan home cooking BTW there are different variations using green pepper, sweet pepper, garlic, and garlic moss in case you don't have garlic sprouts But garlic sprouts is the standard ingredient
@@mattepcro3188 Since I can't put any links in the comment, I will list a few names, and you can find most of them in chef Wang's previous videos fish-flavored shredded pork mapo doufu sour and spicy shredded potatoes sauteed vermicelli with spicy minced pork poached spicy slices of pork steamed pork with pickled veggies
this is supposed to be another channel used to translate fo Wang gang.he has his own restaurant in 成都（chengdu）四川(Sichuan)province.i went there two year’s ago
I always wanted to ask you. If you ever could make and show us the recipe for Chinese beef stir fry. I am really curious on how you make it and the techniques you use. ❤❤
Chef Wang Gang, could you please explain the importance of spinning the wok around on the sides for even heating? Unfortunately, I find it challenging to achieve this on my gas stove in America.
😂 Truth, many of the specific dishes we eat today in many parts of the world actually never existed prior to Columbian times (pre-1500s) also. Tomatoes, potatoes, corn, squash, chile peppers (specifically), chocolate, etc., for example, are all plants indigenous to the Americas and probably didn’t make their way around the world until people started to trade it worldwide. From French fries, to chocolate fondue, to pizza and marinara sauce, to ketchup, to mashed potatoes and Shepard’s pie, to Chicken Tikka Masala, to Shakshuka, and Chinese Beef and Tomato sauce, it never existed prior to Columbian times unless the Indigenous Americans were cooking it. 😉 The word “authentic” is thrown around and misused a lot, IMHO. It only has meaning if you are speaking of being true to the cultural norms, practices, and standards of the people in a specific region and specific time period. For example, you can’t label a song as Jazz music if it doesn’t have certain specific elements in it, but it doesn’t mean that a Jazz song is any better than Blues or Rock and Roll. That’s the only good use, I see in using the word, personally. When it’s used to discredit one regions cuisine from another, it’s actually pretty ignorant.
😁 if only Chef Wang Gang would try tasting Scottish haggis......sheep stomach stuffed with grounded up minced sheep heart, kidney & lung with oats or barley, mace, sage, thyme, oregano. I hope he can see how Scottish haggis is made & its delicious 😊
1:35 You clean the pork skin with a wired sponge? then that same sponge is used again? maybe to wash the dishes? I don't like that, there should be a special, plastic utensil to clean the pork skin.
下面我们开始回锅肉的技术总结：
here is the technical summary of the “Twice-Cooked Pork”:
第一，回锅肉原料的首选必须是二刀肉，也可以用五花肉代替，但是口感和肉香味略差
First, the best choice of pork for this dish is upper cut of the leg, you can use pork belly instead, but the taste is not as good
第二，猪肉烙皮这一步不能少，否则会留下皮腥味
Second, burning the skin is important, otherwise there will be odour smell
第三，煮好的回锅肉必须用凉水冲凉，否则回锅肉下锅爆炒时会热油四溅
Third, after boiling cook of the pork, it is best to cool it in cool water, this prevents boil splashing
第四，蒜苗最后下锅不能久炒，蒜苗炒太熟会导致香味大减
Fourth, the garlic sprouts cannot be stir-fried for too long as it will lose its flavour
This is a fake channel.
More egg fried rice videos please, xie xie.
Looks yummy.
Xie xie.
Chinese food is my favorite type of cuisine.
So many different flavors.
He clearly knows and fully understands the culture and ingredients behind every dish he makes! But what impresses me the most is how clean and precise his technique is… whether it’s with the cooking pans, the knife, spoon, any utensil! This guy is truly a professional!!! 👏🏽 very well done sir.
Dear Chef Wang,
It's always a pleasure to watch a real professional like You doing their job.
Keep up the good work and take care.
3:49 Wow! the way he slices the ginger: this is real Chinese cooking.
Watching Chef Wang work is amazing.
Thank you for making all these recipes and techniques accessible with captions and translation!
I really enjoy the chance to see this commercial kitchen approach with some explanation.
3:28 That technique to cut the sprouts, oh my goodness, that is great.
Great video. Straight forward and fun and looks beyond delicious! Thanks!
Note to self: When planning dream home, be sure to include industrial furnace for my woks in the kitchen.
You are a global ❤ chef following you from Iraq 🇮🇶
never thought im gonna miss someone else's uncle
Oh no, what happened to Uncle???
@MrThedalaillamaknows , he went to make kung fu hustle II. Sorry...I do not know.
@@cuongandmari he's still on TH-cam, just on his original channel. youtube.com/@chefwang?si=PoGQK1EmaqQXy8O2
@@MrThedalaillamaknows Chef Wang’s uncle is in good health. This is his English Channel, he doesn’t upload often here. He uploads videos and some with his uncle frequently on his original Channel @chefwang, all of them are available with option of English closed captions youtube.com/@chefwang?si=jUI9x5oRQFjz7d-v He also has a new channel for food tours @chefwangfoodtour, youtube.com/@chefwangfoodtour?si=8J9_q1q4ScxxOmuT , English CC available, it’s fun to watch for me.
In Bulgaria 🇧🇬 we make this very easy and delicious
This is one of my favourite sichuan dishes, I make it every week, trying to improve it everytime ! Thanks you for your video
As a Sichuan local I can confirm this dish is the king of Sichuan home cooking
BTW there are different variations using green pepper, sweet pepper, garlic, and garlic moss in case you don't have garlic sprouts
But garlic sprouts is the standard ingredient
@@hikari2hikari2 HI, thanks for the insight. Can you suggest me more delicious dishes from your region?
@@mattepcro3188 Since I can't put any links in the comment, I will list a few names, and you can find most of them in chef Wang's previous videos
fish-flavored shredded pork
mapo doufu
sour and spicy shredded potatoes
sauteed vermicelli with spicy minced pork
poached spicy slices of pork
steamed pork with pickled veggies
Thank you for these videos, Chef Gang! Please teach us more!
Look at the fire at last，what a magical！
吃義大利麵白醬:玉米粉和奶油放鍋裡炒成一坨,再加入胡椒粉一點點和白荳蔻粉一點點,再加入牛奶半杯就攪拌他一邊加熱就好吃的調味鹽巴
Another brilliant and mesmerising simple video.
He's seasoning the wok in a smart way too😮
2:36 Nice, perfectly clean towel to pat the pork. I like that.
Pls Chef Wang, missing you videos soooo much! 😢
Chef Wang you're one of my favourite Chinese chefs! Do you have a restaurant in China where I can visit? Would love to eat there. Thank you!
this is supposed to be another channel used to translate fo Wang gang.he has his own restaurant in 成都（chengdu）四川(Sichuan)province.i went there two year’s ago
来自德国的问候。 我爱川菜。 回锅肉是我最喜欢的菜。 谢谢。
Mein Typ kocht Schinkenhaxen nach asiatischer Art
“锅”不是“国”
@@MrZhao-xc2rb我很抱歉。 我在学习。
@@larswesterhausen7262Guten Abend. 我也常常打错别字，祝您天天向上
@@MrZhao-xc2rb 你也一样。谢谢。
Incredible! You are a master!
Can't wait to try this!
Cảm ơn anh đã chia sẽ thật tuyệt vời 🎉🎉🎉
I always wanted to ask you. If you ever could make and show us the recipe for Chinese beef stir fry. I am really curious on how you make it and the techniques you use. ❤❤
3:10 Wow this is really Chinese master chef.
Looks amazing 👏😍
4:27 This UFO-style of heating the wok is amazing.
Well.This UFO-style is designed to evenly heat up
Great Chef 👨🍳 👌 👍
Wow super looks delicious yummy ❤❤❤❤❤❤❤❤❤❤
"Medium low" is like, super high in my kitchens terms.
looks delicious
Very professional
On point as always chef!❤
在咱们四川，说回锅肉默认就是蒜苗炒的，其他的青椒，蒜薹，洋葱的都有要特意加前缀，不加前缀就是蒜苗回锅
所以青椒回锅什么的都是异端！
盐菜回锅肉才是真神
@@八八李 异端啊！异端！虽然盐菜回锅也很神，但只有蒜苗才是唯一真神
Chef please share with us what chinese sauces we require in the pantry
Top demais, este mestre da cozinha.
Very nice!
”Medium low heat” and blud is cooking on a jet engine 😭
回锅肉好吃，贼下饭
I wish these got more views
Amazing!
Chef Wang, I love your videos. Can you show us how to prepare chicken hearts?
Search “鸡心”
@@afgano389 Thank you so much
Sweet bean sauce and sweet bean paste? Are they different.? Any recommendations for a sweet bean sauce brand
Chef Wang Gang, could you please explain the importance of spinning the wok around on the sides for even heating? Unfortunately, I find it challenging to achieve this on my gas stove in America.
1,除毛 2上色。
为了防止食物粘在锅上，将食物放在锅里之前必须做到“热锅凉油”
你需要在食物进锅之前把锅的温度加热，再倒入凉的食用油，这样可以防止肉片粘在锅面
Please make more food videos
Chef please teach us how to make easy char shiu pork
Please can you teach us how to make authentic Chinese chowmein/spaghetti and prawn chilli dry
Where my wang gang at!🙌🤝
Chef please teach us how to make char shiu chicken
master chef
I heard something about you not making fried rice videos anymore due to political backlash back home. Is this true?
并没有，根本就没有人阻止他做蛋炒饭，是中国外的各种媒体在诬蔑他而已
Are garlic sprouts the same thing as leeks ? Never heard of garlic sprouts
不是同一种东西
I have a few questions:
1. Do you have a sister?
2. can she cook at least half as good as you?
3. Is she single?
？？？？？
Im not ready, haha! I'lllog oto crispy pata
請問泡椒怎麼製作,台灣都查不到?
小米辣 台湾有卖的吗？
这种辣椒在大陆又叫小米辣
Hey Chef Wang,
Would you be interested in me providing a voice over for these videos in English?
What is the point of browning the pork if you then use steel wool to scrub the browning off?
To Remove hair
猪皮上有汗腺，会有腥臭味
这是中餐的做法，你们外国人不理解也很正常😂
❤❤
🤤
ah yes, MSG, the thousand years old authentic Sichuan spice
Yes
😂 Truth, many of the specific dishes we eat today in many parts of the world actually never existed prior to Columbian times (pre-1500s) also. Tomatoes, potatoes, corn, squash, chile peppers (specifically), chocolate, etc., for example, are all plants indigenous to the Americas and probably didn’t make their way around the world until people started to trade it worldwide. From French fries, to chocolate fondue, to pizza and marinara sauce, to ketchup, to mashed potatoes and Shepard’s pie, to Chicken Tikka Masala, to Shakshuka, and Chinese Beef and Tomato sauce, it never existed prior to Columbian times unless the Indigenous Americans were cooking it. 😉
The word “authentic” is thrown around and misused a lot, IMHO. It only has meaning if you are speaking of being true to the cultural norms, practices, and standards of the people in a specific region and specific time period. For example, you can’t label a song as Jazz music if it doesn’t have certain specific elements in it, but it doesn’t mean that a Jazz song is any better than Blues or Rock and Roll. That’s the only good use, I see in using the word, personally. When it’s used to discredit one regions cuisine from another, it’s actually pretty ignorant.
@@nellyfabulous wow, you left a great history and culinary lesson here. Good read!
@@deedumeday518 😅 Yeah, I love different cultures and what they bring to the table, no pun intended. 😊🍻
😁 if only Chef Wang Gang would try tasting Scottish haggis......sheep stomach stuffed with grounded up minced sheep heart, kidney & lung with oats or barley, mace, sage, thyme, oregano.
I hope he can see how Scottish haggis is made & its delicious 😊
3:45
钢丝刷应该是洗锅的吧😢
钢丝球价格很便宜，干净的钢丝球用来刷猪皮没问题的
"medium heat"
true. no typical household kitchen has the comparable flame power as the restuarant kitchen.
I am always curious why chinese chef always during frying dip ladle in cold water?
不同的食物材料会在勺子上互相混合
🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷
Sochi 2014😂😂😂😂😂
Egg fried rice
Stress watching that water container slowly fill to the brim
Thats how you can end up with stainless scrub on your food
Why doesn’t he just invest in a wok with a handle?
this is the standard type of wok used in Chinese restaurant kitchen. cooks are trained to use such handle to rock the wok as Wong did
Do you know what a chef is?
Who do you think you are?
1:35 You clean the pork skin with a wired sponge? then that same sponge is used again? maybe to wash the dishes?
I don't like that, there should be a special, plastic utensil to clean the pork skin.
并不会再次使用同一个钢丝球洗碗，钢丝球在随后会用洗洁精再次清洁，在干净没有油污的情况下才会被再次使用
Do you have doubyin account? Share me your account chef
MSG??? 😱😱😱 why? 😲
Because it's a great, natural flavour enhancer, not unlike sugar or salt
炒肉不加味精的，来自四川
@hometablet_dafd it's not bad for you like all the false claims. No idea why/how that bs started but it's bs like many "health" claims made
Uncle Roger:" why you so weak"
Vhef
黔驢技窮
莎币莱虫圭
在哪學的中文....
刚子懂了，赚流量需要老外认可。。
赚钱不磕碜，你不喜欢他的作品可以不看！
你又算老几？
刚子已经不更新了，你来迟了，渣渣@@Daiwan_Namba_Wan_NO.1
Very oily.
這頻道的都是好舊的影片
Can you speak English please
Channel plagié 😢
But pork is Haram
Are you alive?
This channel is not the original owner...youtube should banned this account
This dude just threw out pork fat
this is a fake channel.
nope, it is officially run by Wang Gang team but it is a sub channel
@jsc3417 Uncle Roger LIKES Chef Wang Dang!
Amazing!