This is the only dish I’ve seen of yours I wouldn’t make but only because I don’t like liver so it’s my fault, not yours lol! A quick question: I can’t get the wine to go up in flames at home. Even if I try to light it with a lighter. Any idea why?
I think it might be the oil in the pan that is igniting, because the extremely hot (and large) flame from the burner goes up the side of the pan, and ignites droplets of oil (and possibly alcohol) as the pan or the contents of the pan are tossed around. The airborne droplets are surrounded by air, providing plenty of oxygen to ignite them. The intense heat also drives of moisture from the food being tossed around, which further promotes ignition. I think this might be a part of what is known as wok hei, which gives a lot of good stir fried Chinese dishes their characteristic subtle smokiness and charred aroma.
![งมหอย จับปลา มือเปล่า หาอยู่หากินแบบวีถีอีสานกับแก๊งเซียนหรั่ง ม่วนคัก! [ขอนแก่น] @Sianstudio](http://i.ytimg.com/vi/JEJZg6N-AbU/mqdefault.jpg)
Thanks for sharing this. It brings back a great memory with my Chinese dad who loved this dish. Planning to make it tonight xx
Wonderful!
I've never thought to stir-fry liver and onions! Maybe I'll try it. :D
it was good
Wow never heard of chinese liver and onion. Looks delicious and I have to try it😋
Hope you enjoy
Thank you Khoan !!! amazing the breath of the wok you create.
If i only could create a small amount of wok hei like you:(.
You can do it!
Love liver and onions!
Me too!!
liver and onion has a bad representation for some reason, but I've always liked it. 👍
Very true!
Why do i have to cook these very thin slices for 5 minutes?
to make sure it get cooked!
This is the only dish I’ve seen of yours I wouldn’t make but only because I don’t like liver so it’s my fault, not yours lol!
A quick question: I can’t get the wine to go up in flames at home. Even if I try to light it with a lighter. Any idea why?
I think it might be the oil in the pan that is igniting, because the extremely hot (and large) flame from the burner goes up the side of the pan, and ignites droplets of oil (and possibly alcohol) as the pan or the contents of the pan are tossed around. The airborne droplets are surrounded by air, providing plenty of oxygen to ignite them. The intense heat also drives of moisture from the food being tossed around, which further promotes ignition. I think this might be a part of what is known as wok hei, which gives a lot of good stir fried Chinese dishes their characteristic subtle smokiness and charred aroma.
@@fordhouse8b what oil would do this?
@@mattb7450 Any cooking oil.