I adore your entire family. Your Dad is an amazing cook and I have tried to make some of his dishes. They can out fine but I am sure your Dads would be better. I have be watching fir about a year or more and I can say I think it is great that you do this with your family. I enjoy it very much.
Hey! I love your videos!!! Would you consider doing a video for Hong Kong style tomato and pork chop rice recipe? I have had that in Hong Kong years ago and can’t get over how tasty it was!
You could easily leave the tofu out and still get the same basic taste from the dish. The only thing you will miss is a very slight nuttiness from the dried tofu. Replace the tofu with some mushrooms if you want to fill it out a little more. Heck, even thin sliced chicken would work well in the place of tofu (but will change taste slightly).
Sorry, but this is a typical Western Restaurant version.. (European aswell as American) Nothing to do with the Original Chinese recipes, because there's a few "with or without fermented Blackbeans".
It's a Cantonese version of the dish. They explicitly say that it's his dad's version (literally in the title) and not the original Sichuanese version, and point to Chef Wang Wang's video for the Sichuanese recipe. Cantonese restaurants in North America often reimagine dishes from other Chinese cuisines from a Cantonese understanding using ingredients readily available in North American markets. It's a type of fusion food with as rich history in its own right.
@@viviphye yup! It's why Randy pointed viewers to Chef Wang's video for the more traditional version. There's even a Japanese version out there that uses the sweet bean sauce instead of the ground bean sauce (sometimes even miso) and doesn't tend to include any additional spicy peppers to suit their palates
As this was being plated I couldn't help but think that some thick sliced mushroom would be an excellent addition. It looks very tasty, and I even have all the ingredients available where I live in México! Thank you!!
Join the Canto Cooking Club: bit.ly/3VdcM18
Get the full recipe: madewithlau.com/recipes/twice-cooked-pork
Really enjoy your channel. Have learned a lot from your dad. Like going to cooking school. So...thanks for that.😅
I adore your entire family. Your Dad is an amazing cook and I have tried to make some of his dishes. They can out fine but I am sure your Dads would be better. I have be watching fir about a year or more and I can say I think it is great that you do this with your family. I enjoy it very much.
Every time I see a video, even if I don't have time to watch it right then, it always gets saved to watch later. Valuable stuff.
It looks actualy easy to make, I'm definetely trying this plate this weeknd!!! I love how your instructions are so clear to follow, best chef ever!!!
四川回锅肉的本质是酱煸肥肉，要出酱香，广东改良版可以用阳江豆豉和李锦记辣酱同出油肉片一起煸炒，临起锅放稀释的古劳面豉。再者肉片切厚了，四川2毫米就够了，如果因为配菜太硬，可以多煸会，回锅肉的四川本名是熬锅肉，可见一斑。
It is 00:00 and i can't wait for tomorrow to try this recipe, i am dying of hunger after watching every of your videos😅
It's a winner. I forgot my Cantonese mum Meiling used to make this - so off to the butchers .......tonight's the night !
I really enjoyed this recipe! Very delicious. Thank you!
And now I just made it a second time. Hahahah!!! Delish!
Thank you 🙏 I have tried a number of your recipes and my family loves them.
Another delicious dish, well explained, expertly executed. 😋👍🍊♥️🌻
經典香港口味！
好多謝您嘅支持！老劉祝福您闔家安康快樂！
師傅的刀功和切法都好值得學習，一般人都不知道原來怎樣切都有學問的。
非常感謝你的支持！老劉祝福您與家人安康快樂！
that looks so yummy!!!
劉師傅萬歲
在下愧不敢當，非常感謝您的支持！老劉祝福您同家人安康快樂！
Been thinking about this dish alot. Thanks!
Thank you for sharing ❤
That looks Absolutely Delicious ❤
Costco Business Center has pork belly with skin on if anyone is interested. They sell it as a whole rectangular slab.
Looks so good!!
I like using leeks with twice cooked pork :)
Hey! I love your videos!!! Would you consider doing a video for Hong Kong style tomato and pork chop rice recipe? I have had that in Hong Kong years ago and can’t get over how tasty it was!
大家樂？😂
looks soooo good, I'm starving lol
Looks Yummy. Did Cam and Mei enjoy it?
Is the music new, or have I just not noticed it before? I like it regardless!
刘师傅祝中秋节快乐大小平安日月共园
I just had hui guo rou last week 😋✌️. It was so good
Your kids are so big now! Three generations of TH-camrs in the making!
I love Hui Guo Rou !!!! 🤩
Now there is skin-on pork belly available at Costco @ northern Virginia!
Awesome recipe chef, please show taiwanese danzai noodle recipe please
You have very nicely voice lucky to you brother
Can you teach how to cook honey chicken? Thanks.
Where does your dad live? I want to move into the neighborhood. Preferably right next door!!😁
I guess with the boiling loosening up the fat, would the meat used would be more lean than many might be led to believe?
Wow! The kids have grown so much. Very good looking kids btw
somehow very pleasant baby screams
pls feature "dry cooked chicken"
Too bad my arteries can't handle pork fat. Looks yummy!
我有預感很多來自中國的鍵盤大廚即將抵達戰場
甚麼意思？我不太明白。
@@elizachan2932会有人觉得这个做法不正宗
北美的豬肉全部都有一陣騷味，請問要如何才能去除那陣騷味？
您可以放姜和青葱过一下水。我在美国住了9年。
@@KopiOkaya 需要川燙一遍嗎？ 最近很想吃豬肉但是加拿大這邊豬肉都有股騷臭味，感覺很難吃，就算我放水川燙了再去下香葉八角滷都還有一股味道。
我初到美國時也覺得這裡的豬肉有騷味，時間長了，也就習慣了，不過我在烹調前會做一些準備工作：豬扒或排骨先用凍水浸泡一會，使其去掉血水，用酒、胡椒粉、薑末醃製過才煮.如炒瘦肉片，在切好後也浸泡過再腌過才炒，這也只能盡量減少騷味而巳。我平時都這樣做的。非常感謝你的支持！老劉祝福您和家人安康快樂！
@@MadeWithLau 多謝劉師傅分享個人經驗❣
可以加香草粉（coriander）一起焯水，美国超市都有的卖
Anything but tofu…can I substitute something else or leave the tofu out?
You could easily leave the tofu out and still get the same basic taste from the dish. The only thing you will miss is a very slight nuttiness from the dried tofu.
Replace the tofu with some mushrooms if you want to fill it out a little more.
Heck, even thin sliced chicken would work well in the place of tofu (but will change taste slightly).
Pork belly no skin no good ;) Costco rips people off! XD
Why did he stick empty chopsticks so deep into his mouth?
Not enough sauce to be authentic
標題已經回覆了，應該係劉師傅版本的回鍋肉
Sorry, but this is a typical Western Restaurant version.. (European aswell as American) Nothing to do with the Original Chinese recipes, because there's a few "with or without fermented Blackbeans".
It's a Cantonese version of the dish. They explicitly say that it's his dad's version (literally in the title) and not the original Sichuanese version, and point to Chef Wang Wang's video for the Sichuanese recipe. Cantonese restaurants in North America often reimagine dishes from other Chinese cuisines from a Cantonese understanding using ingredients readily available in North American markets. It's a type of fusion food with as rich history in its own right.
@@viviphye yup! It's why Randy pointed viewers to Chef Wang's video for the more traditional version. There's even a Japanese version out there that uses the sweet bean sauce instead of the ground bean sauce (sometimes even miso) and doesn't tend to include any additional spicy peppers to suit their palates
As this was being plated I couldn't help but think that some thick sliced mushroom would be an excellent addition. It looks very tasty, and I even have all the ingredients available where I live in México! Thank you!!