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sichuan style boiled pork tenderloin- slice up the pork tenderloin, carefully, in style- slice them into thin slices, in the shape of willow leaves-looks like you're going to make shallot and ginger sauce-there goes your bowl-how do you know what i need?-cuz we've worked together for such a long time, i know you well-you have to make sure you got the juice out completely-that'll make the flavor stronger-the classic way for seasoning is always good-i'm using this method of mixing-by doing this we can make the sauce goes right into the tenderloin strips-if you're spinning it instead of banging it against the bowl, it wouldn't work so well-now the sauce goes in-look at the beauty of old cooking ways-how can it not be fragrant? how can it not be tender?-cooking wine!
- there goes the salt, the salt gives the meat strength-need some egg white?-sure-a little soy sauce, makes everything better-soy sauce gives you umami flavors-cuz it's a spicy dish, you don't really need to measure your white pepper powder-just a hint of pepper flavor is enough-we are not using msg for this-put in a little sugar instead-mix it well with the same way for two more minutes-this is the chinese lettuce we've prepared-we'll put it on the bottom-my dude knows how to save for the family- he uses both the stem and the leaves for this- actually you can use any veggies for this dish- like cabbage, celery, bean sprouts- anything goes fine with it-this is the starch? -potato starch, yes-i'll just use what you have here-sure, knock yourself out-this is the testing of your cooking-there's no picking around for you XD-now seal the meat with oil, that's enough-now heat the wok-now it's time for veggies-more cooking wine-salt, look at this lovely green- a little sugar is good for this situation- cuz the lettuce has a bitter taste-okay, the veggies are done-again my friends, all the stems and leaves, nothing wasted- that's well-calculated-next step, toss the spices with wok- we even have to prepare our own chilli? - why not?
-the sichuan peppercorn would taste better when it's a lil burnt-without heating, it would leave a raw pepper taste-remember that, my friends-make it a lil burnt-when it's crispy, the fragrance would be on point- let it cool down-the chilli would taste a lil bitter after it's wok-baked-but that slight bitter taste would go well with this dish-when it hardens, it's done-oh the fragrance, even better than oil fried chilli- that's enough for now-look at this, my friends-we got the blender right here- we used to chop it with knife back to the old days-he's pouring in the sesame oil- i've never seen anyone doing this with dried chilli- just blend it roughly - yes, never overdo it- (cough) that's spicy!- now we blend the peppercorn- a lil more sesame oil plz- take my words, it'll be good- look at the pepper! how good is that!- the oil keeps it moisturized, or it would be too dry- this chilli tho!
- you still got a lot to learn, dude- where are you filming!- i'm right here!- FANTASTIC!- i'm updating my dipping sauce recipe when i get home- another update?
you're a genius!- look closely, now the bean paste goes in- cook it on low heat, make sure the red chilli oil comes out- also make sure it's well done!- the flavor would only be maximized when it's thoroughly cooked- the tenderloin would be cooking directly in this broth, right?- no pre-frying?
- no, not doing that. -nice- my cooking method is the same as yours- i will also cook the sauce first, just like what you are doing- then add garlic and ginger - what about the shallots? - save the shallots for later- now it's time for more cooking wine!- there's no such thing as too much wine- this would make the chilli oil come out even more- some water- look!
zero waste! pour in some more!- when the bean paste is cooked, adding in the cooking wine would make it steam immediately- the fragrance of bean paste would come out with the steam- look at the chilli oil floating on the broth. how beautiful is that!
- and extremely fragrant at the same time- time for seasoning, soy sauce. a lil more plz.- why adding the soy sauce first?- the soy sauce is salty- after adding the soy sauce, we'll take a look at the color of the broth- when you think it's good, add in the salt- if it's salty enough, no more salt is needed- white pepper- more sugar?
let's use more sugar as a substitute of chicken powder- okay, then a lil pinch of salt- although the bean paste and soy sauce are already salty- but you can't make a good sichuan dish if it's not salty enough- right on point!- we'll get rid of the spices, since we do that for the banquet- just to make the dish look neat and beautiful- but if it just home cooking, this step is not necessary- because the spices add in extra flavors- but we'll do it anyway XD- just to make the tenderloin look better in the broth- now it's finally it's time to add the shallots to the broth- then add in the tenderloin slices- the flavor of shallots will blend perfectly into the broth- if you add them in too early, they'll be overcooked- this is the authentic sichuan flavor- follow this recipe step by step- the order we add in the ingredients is well measured- all in one pot!- look at this, my friends- with the stirring of the spoon, the meat is almost done- 3 more minutes and we'll serve!-now for the starch water-oh the tenderloin looks sooooooo good!
- that color, is everything- can't believe we made this look so good!- that's what i call teamwork- yes, that's the spirit!- okay, that's enough for the starch water- the thickness is on point.That's the best tenderloin slices we've ever made!
- look at the perfect thickness of the broth- the whole dish is crystal clear glowing- that's the result of getting rid of the spices- the broth will go so well with rice- then put the garlic leaves and chilli power we made earlier on the top- has to be put right in the middle- more chilli! oh can you eat spicy food?- just put it on top. not too much.
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- the hot oil with make it even better- now oil into the wok- and also some sesame oil, we'll mix them together.- how good is that smell!- sesame oil is a must in this dish- oh, he's serious about this i can tell- that sound is so satisfying- on point right?- right on point!
- the final step is to sprinkle the sichuan pepper we powdered- the dish is done!- to enjoy the tenderloin, you have to mix it well- that's how you get the whole flavor of the dish- the peppercorn is such an icy on the perfect cake-go get me a bowl of rice now!- have a taste bro, the spiciness and numbing flavor!- spices invading you taste buds, how good it that feeling!
- this goes so well with rice- beautiful and fragrant, all at the same time- get the rice, everybody!- i'm grandpa#1 - i'm uncle#2 - i'm uncle #3- we are LAO FAN GU (Legendary Chefs)- be sure to subscribe to our channel- we are here to teach you how to make authentic traditional Chinese food!- also, we'll teach you some cooking technics- hope you guys like it!- may the power of good food bring the world together!
- subscribe and click on the bell please~- at the same time we wish all the Chinese around the globe with good luck!*former Chinese banquet chefs teach you how to cook Chinese food! Subscribe for more!*
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