Відео

You'll get the best result with pork belly or pork chump slices. You can also use thinly sliced chicken. But don't use beef or lamb.

That's the shrimp's nerve cord. It runs through the bottom of the shrimp instead of the back (like the intestine does). Usually, it is white, but depending on the growth condition, the nerve cord can appear grey or black. The easiest way to distinguish between the nerved cord and intestine is when you smash the shrimp (like what I did in this recipe), the intestine will turn into a paste, while the nerved cord won't. I made the same observation many years ago when I cooked shrimp. So, I looked up the body structure of a shrimp to see what that is. LOL

That's the XO sauce, a premium Cantonese sauce made with dried scallops, dried shrimps, scallion, chili, Chinese ham, and shrimp roe. You can find it in many Asian markets.

@@kennethtam-chinesecookingc1201 ❤ thank you! I’ve made it twice now and it’s SOOO tasty!!

I don't recommend using sour dough. Its chewy texture will affect the texture of the dish. Traditionally, the dish aims for a lighter texture. Sour dough will make the texture too "heavy‘’. But, of course, if you're adventurous enough, you can try using sour dough. I'm also curious to see how it'll end up. LOL

The shrimps have to be deveined before smashing. I used frozen shrimps in this video. They have been unshelled and deveined already. If you're using fresh shrimps, you'll have to devein them by yourself.

The main flavour of this dish comes from the doubanjiang, and the light soy sauce. The doubanjiang should be rather salty by itself. But it also depends on the brand. If you get the doubanjiang made in Taiwan, it will be less saltier and might not be able get the authentic taste of Szechuan. You can add more doubanjiang or more light soy sauce (or both). Also, bacon may not absorb the sauce very well because it has already been heavily seasoned before and it is quite greasy. You may want to try using pork shoulder if you cannot find pork belly in your area, but you have to slice it yourself. Pork loin and pork tender don't work very well with this recipe.

Hi Jonathan, the doubanjiang already has some sort of fermented bean flavour, so using tian mian jiang with fermented soy bean seems to be a bit redundant to me. Anyway, using both types of tian mian Jiang are just fine. They don't make a big difference unless you're aiming for Michelin quality. I recommend the Liubiju tian mian jiang. It is the best brand I got in the US by far. Not sure about other countries tho

@@kennethtam-chinesecookingc1201 Great, thanks for the advice.

It really depends on the brand of your fryer. You might have to try a few batches to find the perfect temperature and timing. But generally, I'd say cook them at 180°C (356°F) air fryer for 4-5mins. Then turn the heat to 200°C (392°F) for 2-3mins.

Yes I do. I always filter the hot oil with one or two oil filter paper (something similar to a coffee filter paper but larger) and store it in a glass bottle. You can reuse the oil for about three times or until it utrns cloudy. In restaurant, we usually only resue the oil for one day.

Hmm, there are quite a lot of "stuffed shrimp" dishes in different region of China. Each regional cuisine system has their uniqueness. Do you have in mind what kind of stuffed shrimp dishes you are looking for?

I really don’t know,when I was small my papa buy from restaurant .I don’t really remember but maybe it has little meat with carrots ,maybe radish around the shrimp,it was crunchy outside .thanks for answering me.Maybe Cantonese.?

I got it in an outlet few years ago. Forgot where it was tho. You can try searching it on the internet. Honeycomb wok made with 304 stainless steel.

Thanks! Hope you enjoy it!

I wrote,copied all the recipes. Its my first time to cook Chinese food. My first try out recipe to my new emp. Is the meatloaf. Thank you. Im hired! Waiting for more chinese recipes from you. 👏🥬🎖

Hmm, this is the exact procedure of how we cook the dish in restaraunt. We cook the eggs in large batches. But here are some detailed suggestions: 1. The eggs should be in room temperature before you boil them. 2. You should boil the water with high heat and the water should be vigourous boiling before you submerge the eggs. 3. After you submerge the eggs you should cover the lid immediately and do not lift it until you finish the total cooking process (6 mins). 4. You should keep the heat on high for the first two mins (or 3 mins) before you turn the heat off. Remember don't lift the lid until you finish the cooking process. Try these procedures and let me know if you success or not.

Thanks! Hope you enjoy my other videos!

Thanks LOL! That is a really fun part!

Dark soy sauce is thicker and darker. It is more viscous than the light soy sauce. It is less salty than the light soy sauce. The Light soy sauce is thinner and more "liquidy". Both soy sauces have different functions. Usually, the dark soy sauce is used as a darkening agent for your dish, and the light soy sauce is used as the main flavoring ingredient.

LOL. I totally understand that! I remember my room mate used to steal a pile of them whenever I made them. LOL

I'm using Qilixiang pixian doubanjiang. I think it has a more balanced taste profile and a richer texture. But it is me. You can try other brands to see which works best for you.