下面开始溜肉段的技术总结 Here are the technical summary of the crispy stir fried pork tenderloin: 第一，溜肉段必须选用里脊肉制作，这样的口感会更好 1. The pork cut must be made with tenderloin, the taste is the best 第二，里脊肉上糊必须用土豆淀粉，否则炸好肉段容易回软 2. The tenderloin must be battered with potato starch, otherwise the meat will lose the crispiness 第三，调料汁不需要加盐，只需要蚝油酱油调咸味即可 3. There is no need of salt in seasoning sauce, it only needs oyster sauce and soy sauce to adjust the saltiness
Thank you谢谢Chef👨🏼🍳王刚老师....For your precious advice 👉🏻particularly No. 2 : must use potato starch必须用土豆淀粉. Will try out your recipe this coming weekend 😉😊....Take care Chef, God Bless🙏🏻💕🙆🏻♀️
This has got to be BY FAR the most straightforward recipe I've seen on YT. No extra talk, no pretentious flashy techniques, no side trips, no BS. Just a simplistic, and DEFINITELY tasty dish cooked in less than 5 mins. I am SO making my students watch this video! A++
Very good instructions and demo . Very clear explanation why some steps need to be taken.. and most likeable of this video is No excessive talking. Kudos to Chef. I always like his videos of real Chinese basic Good Chinese cooking
Great instructional video! Clear and straightforward. Good technique too. Follow this and you won't go wrong! Only thing I do is check the oil temp with a deep fry thermometer or use the wooden chopstick trick. I don't trust myself just yet to eyeball the correct temp.
So glad I found this channel.Chef is an artist and I love the straightforward presentation. Just have one question. What in the name of god dropped from the ceiling onto the stove at marker 5:41?
Looks really delicious. At first I was really worried when he put the big wok on the edge of the stove - I thought it might tip over and burn him. But then it was revealed there are two holder thingies there, so it was totally safe.
It is similar and works in the exact same way. Restaurants and takeaways all use potato starch. It can only be bought from Asian supermarkets or online. Potato starch will stay crispier longer as opposed to cornflour that why restaurants use it . I’ve always said to my subs if you don’t have potato starch then you can substitute it with cornflour . At the end of the day it will still provide a batter
On the sauce you use grams but that doesn't make sense since I see you using spoons. How do you measure the sauce ingredients? 1 gram is hard to measure on a scale.
下面开始溜肉段的技术总结
Here are the technical summary of the crispy stir fried pork tenderloin:
第一，溜肉段必须选用里脊肉制作，这样的口感会更好
1. The pork cut must be made with tenderloin, the taste is the best
第二，里脊肉上糊必须用土豆淀粉，否则炸好肉段容易回软
2. The tenderloin must be battered with potato starch, otherwise the meat will lose the crispiness
第三，调料汁不需要加盐，只需要蚝油酱油调咸味即可
3. There is no need of salt in seasoning sauce, it only needs oyster sauce and soy sauce to adjust the saltiness
Thank you谢谢Chef👨🏼🍳王刚老师....For your precious advice 👉🏻particularly No. 2 : must use potato starch必须用土豆淀粉.
Will try out your recipe this coming weekend 😉😊....Take care Chef, God Bless🙏🏻💕🙆🏻♀️
Thank you
Thank you
Thank you chef I've been wondering how make this for a long time.
What kind of oil?
This has got to be BY FAR the most straightforward recipe I've seen on YT. No extra talk, no pretentious flashy techniques, no side trips, no BS. Just a simplistic, and DEFINITELY tasty dish cooked in less than 5 mins. I am SO making my students watch this video!
A++
He is using medium heat to fry because he is using a restaurant jet burner, at home always fry on high heat
@@jelouiepagarigan682 Idiotic comment
@@damienx0x There is always one 👍🏻
@@jelouiepagarigan682why so rude dude? That's stupidity you know.
I love how you cook in real time. No editing, we can see just how long you did each step. Nice change from thr normal 👌
2:56 I found this so funny, Chef Wang Gang the way he dump's the Pepper Stalks on the floor 🤣
Haha didn't notice that's funny indeed
Exactly 😭
Hi Chef Wang Gang, we made this recipe tonight for our dinner. It's delicious. Thanks from Manila.
this guy has such fluid technique.... incredible
Just made this. I ended up pan-frying instead of deep-frying and It was still amazing and delicious!
Very good instructions and demo . Very clear explanation why some steps need to be taken.. and most likeable of this video is No excessive talking. Kudos to Chef. I always like his videos of real Chinese basic Good Chinese cooking
Your guide soo good, I made the dish today for first time and it turned out excellent! Meat was sooo tasty.
this looks so good! i deep fried some potato chips yesterday and i saved the oil for my next deep-fry project.
I just found this channel and I am SO EXCITED to try these recipes! Thank you so much for posting them!
Yes it looks so tasty 🤤
I know, right??? I found it a few months before you did and I can't say enough about this young man's skills and passion.
Detailed instructions and the pork looks delicious. Thank you chef!
Great instructional video! Clear and straightforward. Good technique too. Follow this and you won't go wrong! Only thing I do is check the oil temp with a deep fry thermometer or use the wooden chopstick trick. I don't trust myself just yet to eyeball the correct temp.
I learned a lot from chef Wang's videos, but I love how "low medium" heat in description is really like a jet engine grade hotness. :D:D:D
I get so hungry after watching him cook such incredible dishes
I’m watching both your main channel and this one. You are awesome!
太好了，王师傅！
我和你学到了很多。谢谢。
来自巴西的问候
我喜歡聽你解說
This looks SO GOOD.
So glad I found this channel.Chef is an artist and I love the straightforward presentation. Just have one question. What in the name of god dropped from the ceiling onto the stove at marker 5:41?
This chef is amazing!
還是最喜歡他的收菜
So impressive, so talented
Valeu chef wang 👍👍👍👍!!! Brasil 💚💛
I made it,and its so yummmy,tnx for sharing Chef....Godbless
Ty chef Wang job well done looks great!
❤️ from🇮🇪 ….I will definitely try this… looks amazing…
I love chinese food.
5:41 where did that lump of black gunk fall from ?!?
This channel is awesome
Fantastic wil try with fish flakes
Yummy thank you chef 👨🍳 you are 👍👍👍👍👍👍
Acabo de ver algunos videos, estan muy buenos. Gracias por compartir estas recetas y permitir aprenderlas de manera didactica y facil, GRACIAS
Looks fantastic. Congratulations. You have asbestos hands, by the way!
8:56 软炸里脊做好了，配椒盐可以吃了。
这是干炸里脊，软炸里脊的糊里加蛋清，油炸后才“软”。
Wow simple but looks yummy ❤
Thank u chef wang
215/5000
厨师您好！ 我正在使用在线翻译。 我要感谢你的精彩视频。 我很欣赏英文字幕。 我会尝试做这顿饭，看起来很美味！ 我希望你和你的家人都好！
Am going to try this
这个菜可以在家试试
Thank you Chef !
It is good.
Incredible!!! Looks delicious!!!
What was the vegetable added in 3:46? I don't think that's green onion or lemon grass.
Great job man you are a pro!!!
hi,tks bro
That is a beautiful chopping board! what is it mad of?
Very good, I need to try this! 👍
That one piece of onion: not today
让我惊讶的是逃跑的洋葱
王师父 早呀！
今天就试做这个！😋😋😋
Thank you, 🙏🙏🙏🙏
I did at home now i m michelin chef too...
That is awesome!
What those minor ingredients did you put? Is that red bell pepper?
I will have to try this dish. It looks so delicious and colorful. Thank you for sharing your recipe.
Looks yummy 😋
What is "dry starch" ? Corn starch or something used similarly for thickening?
This looks fanrastic!
always the best
Looks really delicious. At first I was really worried when he put the big wok on the edge of the stove - I thought it might tip over and burn him. But then it was revealed there are two holder thingies there, so it was totally safe.
wish i could give 2 thumbs up
4:02 And now for **27 seconds** of stirring one little bowl of sauce ingredients. Chef, it's called "Editing."
Wow! Yummy 😋
怎麼做菜也需要非牛頓流體
that looks fire 🥺
感謝分享👍
Can someone answer me..if the potato starch is same Like cornstarch,?.😅
It is similar and works in the exact same way. Restaurants and takeaways all use potato starch. It can only be bought from Asian supermarkets or online. Potato starch will stay crispier longer as opposed to cornflour that why restaurants use it . I’ve always said to my subs if you don’t have potato starch then you can substitute it with cornflour . At the end of the day it will still provide a batter
Awesome chef!!! Where is your restaurant?
Looks so yummy my friend
还是喜欢听你解说～^^
nice
Chef Wang, great videos- thank you. Please tell me what "scallio oil" is? The E glish translation says it I used to brigten the dish....
葱油就是把葱洗干净，切成小段，然后放油锅里面油炸，直到将葱炸到黄色，油变香位置，最后捞出葱即可。当然，你也可以将香菜、芹菜、蒜一切放进去炸。中国饭店一般都用这种油炒菜。
I love it!
thanks for metric
How many stars is this place?
Hola Wang me gustaría que los compartieras en español, gracias
Caiziyou oil?
Delicious
On the sauce you use grams but that doesn't make sense since I see you using spoons. How do you measure the sauce ingredients? 1 gram is hard to measure on a scale.
“After the oil temperature is 60% hot”? What does that even mean?
It means a little more than halfway to boiling I guess. Probably a translation mistake.
Chef, a small translation repair “ Next to make crispy ‘BATTER’ ”
I tried and couldn’t not get the potato starch right
Oh, now i need a Wok!
Chef Wang. What type of wok do you use? Where can I get one the same?
ua-cam.com/video/1PMasL_48rA/v-deo.html
Can i use corn starch instead i dont have potato starch.
You can
corn starch is even better for this purpose (starching the pork for deep frying)
Should you or should you not wash the meat? I keep hearing contradicting advice
Why leave the water on?
Shi fu, what is the difference in using potato starch and corn starch?
Not senpai, but I think corn starch and potato starch will yield very similar results when deep frying.
this looks mouthwatering.
looks so good! I have a question though:
what was it that got chopped up after the onion but before he made the sauce?
Looks like a spring onion or green onion
Lemongrass, maybe.
Welsh onion
white portion of the green onion
看不全中文字幕，没了声音不方便。希望有语音！
还是有声音的好
好家伙，东北溜肉段
Can one use tapioca starch instead of potato or corn?
No
I heard "scarlet fire" in the beginning and thought you were about to blow up some earbuds.
💯 chef
Mantap jiwa
ng Việt Nam đã xem 😆😆
Boeing called......they want their jet engine back. Seriously, though. Great video. I wish I had that kind of burner.