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

@jsc3417

Жыл бұрын

This is a fake channel.

@danielsohn6409

7 ай бұрын

More egg fried rice videos please, xie xie.

@cedrikthibert7033

2 ай бұрын

Looks yummy. Xie xie.

@cedrikthibert7033

2 ай бұрын

Chinese food is my favorite type of cuisine. So many different flavors.

3:49 Wow! the way he slices the ginger: this is real Chinese cooking.

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.

Watching Chef Wang work is amazing.

Great video. Straight forward and fun and looks beyond delicious! Thanks!

3:28 That technique to cut the sprouts, oh my goodness, that is great.

On point as always chef!❤

Can't wait to try this!

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.

Looks amazing 👏😍

Another brilliant and mesmerising simple video.

Amazing!

Very nice!

Great Chef 👨‍🍳 👌 👍

looks delicious

Cảm ơn anh đã chia sẽ thật tuyệt vời 🎉🎉🎉

Thank you for these videos, Chef Gang! Please teach us more!

never thought im gonna miss someone else's uncle

@MrThedalaillamaknows

Жыл бұрын

Oh no, what happened to Uncle???

@cuongandmari

Жыл бұрын

​@MrThedalaillamaknows , he went to make kung fu hustle II. Sorry...I do not know.

@rayvega3163

4 ай бұрын

​​@@cuongandmari he's still on KZread, just on his original channel. youtube.com/@chefwang?si=PoGQK1EmaqQXy8O2

Look at the fire at last，what a magical！

You are a global ❤ chef following you from Iraq 🇮🇶

In Bulgaria 🇧🇬 we make this very easy and delicious

Wow super looks delicious yummy ❤❤❤❤❤❤❤❤❤❤

Very professional

Note to self: When planning dream home, be sure to include industrial furnace for my woks in the kitchen.

Pls Chef Wang, missing you videos soooo much! 😢

This is one of my favourite sichuan dishes, I make it every week, trying to improve it everytime ! Thanks you for your video

@hikarihikari4501

Жыл бұрын

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

Жыл бұрын

@@hikarihikari4501 HI, thanks for the insight. Can you suggest me more delicious dishes from your region?

@hikarihikari4501

Жыл бұрын

@@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

Top demais, este mestre da cozinha.

He's seasoning the wok in a smart way too😮

2:36 Nice, perfectly clean towel to pat the pork. I like that.

回锅肉好吃，贼下饭

master chef

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. ❤❤

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

3:10 Wow this is really Chinese master chef.

I wish these got more views

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!

@afgano389

Жыл бұрын

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

🤤

Sweet bean sauce and sweet bean paste? Are they different.? Any recommendations for a sweet bean sauce brand

4:27 This UFO-style of heating the wok is amazing.

@kuikqin3123

Жыл бұрын

Well.This UFO-style is designed to evenly heat up

Chef Wang, I love your videos. Can you show us how to prepare chicken hearts?

@afgano389

Жыл бұрын

Search “鸡心”

@tim-alexanderteuner3874

Жыл бұрын

@@afgano389 Thank you so much

Please can you teach us how to make authentic Chinese chowmein/spaghetti and prawn chilli dry

来自德国的问候。 我爱川菜。 回锅肉是我最喜欢的菜。 谢谢。

@andrewdouvros1

4 ай бұрын

Mein Typ kocht Schinkenhaxen nach asiatischer Art

@MrZhao-xc2rb

4 ай бұрын

“锅”不是“国”

@larswesterhausen7262

4 ай бұрын

@@MrZhao-xc2rb我很抱歉。 我在学习。

@MrZhao-xc2rb

4 ай бұрын

@@larswesterhausen7262Guten Abend. 我也常常打错别字，祝您天天向上

@larswesterhausen7262

4 ай бұрын

​@@MrZhao-xc2rb 你也一样。谢谢。

"Medium low" is like, super high in my kitchens terms.

Chef please share with us what chinese sauces we require in the pantry

Please make more food videos

Chef please teach us how to make easy char shiu pork

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.

@user-go8ib4mb3k

10 ай бұрын

1,除毛 2上色。

@Daiwan_Namba_Wan_NO.1

4 ай бұрын

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”

@Daiwan_Namba_Wan_NO.1

4 ай бұрын

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

Where my wang gang at!🙌🤝

Im not ready, haha! I'lllog oto crispy pata

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！

@user-zp3fw8em4r

Жыл бұрын

盐菜回锅肉才是真神

@hikarihikari4501

Жыл бұрын

@@user-zp3fw8em4r 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

Hey Chef Wang, Would you be interested in me providing a voice over for these videos in English?

I heard something about you not making fried rice videos anymore due to political backlash back home. Is this true?

@Daiwan_Namba_Wan_NO.1

4 ай бұрын

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

What is the point of browning the pork if you then use steel wool to scrub the browning off?

@therealMelonMusk

Жыл бұрын

To Remove hair

@Daiwan_Namba_Wan_NO.1

4 ай бұрын

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😂

Are garlic sprouts the same thing as leeks ? Never heard of garlic sprouts

@Daiwan_Namba_Wan_NO.1

4 ай бұрын

不是同一种东西

請問泡椒怎麼製作,台灣都查不到?

@Daiwan_Namba_Wan_NO.1

4 ай бұрын

小米辣 台湾有卖的吗？ 这种辣椒在大陆又叫小米辣

3:45

I am always curious why chinese chef always during frying dip ladle in cold water?

@Daiwan_Namba_Wan_NO.1

4 ай бұрын

不同的食物材料会在勺子上互相混合

ah yes, MSG, the thousand years old authentic Sichuan spice

@deedumeday518

Жыл бұрын

Yes

@nellyfabulous

Жыл бұрын

😂 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.

@deedumeday518

Жыл бұрын

@@nellyfabulous wow, you left a great history and culinary lesson here. Good read!

@nellyfabulous

Жыл бұрын

@@deedumeday518 😅 Yeah, I love different cultures and what they bring to the table, no pun intended. 😊🍻

钢丝刷应该是洗锅的吧😢

@Daiwan_Namba_Wan_NO.1

4 ай бұрын

钢丝球价格很便宜，干净的钢丝球用来刷猪皮没问题的

Sochi 2014😂😂😂😂😂

"medium heat"

@genezhang2680

Жыл бұрын

true. no typical household kitchen has the comparable flame power as the restuarant kitchen.

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?

@Daiwan_Namba_Wan_NO.1

4 ай бұрын

？？？？？

🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷

Egg fried rice

這頻道的都是好舊的影片

😁 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 😊

Thats how you can end up with stainless scrub on your food

Why doesn’t he just invest in a wok with a handle?

@genezhang2680

Жыл бұрын

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

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.

@Daiwan_Namba_Wan_NO.1

4 ай бұрын

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

Do you know what a chef is?

@Daiwan_Namba_Wan_NO.1

4 ай бұрын

Who do you think you are?

MSG??? 😱😱😱 why? 😲

@Ivan-jq7pf

Жыл бұрын

Because it's a great, natural flavour enhancer, not unlike sugar or salt

@user-go8ib4mb3k

Жыл бұрын

炒肉不加味精的，来自四川

@philippacrowe8499

8 ай бұрын

@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

@JJ-bs1kp

Ай бұрын

Uncle Roger:" why you so weak"

Vhef

黔驢技窮

@miguoyaowang

Жыл бұрын

莎币莱虫圭

@The-bluehearts

Жыл бұрын

在哪學的中文....

刚子懂了，赚流量需要老外认可。。

@Daiwan_Namba_Wan_NO.1

4 ай бұрын

赚钱不磕碜，你不喜欢他的作品可以不看！ 你又算老几？

@funwon

4 ай бұрын

刚子已经不更新了，你来迟了，渣渣@@Daiwan_Namba_Wan_NO.1

Very oily.

Can you speak English please

But pork is Haram

Channel plagié 😢

Are you alive?

Once livin now twice cooked 😢

This dude just threw out pork fat

this is a fake channel.

@eddyl1583

Жыл бұрын

nope, it is officially run by Wang Gang team but it is a sub channel

@philippacrowe8499

8 ай бұрын

@jsc3417 Uncle Roger LIKES Chef Wang Dang!

Amazing!

Chef please teach us how to make char shiu chicken