Chef Wang teaches you: "Crispy Stir Fried Pork Tenderloin", the taste is amazing 溜肉段 【Cooking ASMR】
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- Опубліковано 13 кві 2020
- 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
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on UA-cam sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!
Translated and rerecorded by Voiceman Jay
![ЛЕБЕДЕВ у ДУДЯ: муху не обманешь 😁 [Пародия]](http://i.ytimg.com/vi/E74h5fvVrqs/mqdefault.jpg)
下面开始溜肉段的技术总结
He is using medium heat to fry because he is using a restaurant jet burner, at home always fry on high heat
为何不能保留你的旁白? 没有了你的讲解, 我觉得看的很不是滋味。
王刚老师，风格有改变是好的，但是个人意见静默的画风不适合你，我个人还是喜欢你以前的风格，川菜还是要有点烟火味才好。
Whats the horrible black thing that fell out your overhead @5.41 wouldn't want that in my food 🙂
BS. Shows the pork in the gooey starch mixture, but when he's putting into the pan, it is covered with dry powder.
Why is the tap water running ... CLOSE IT
这种 油锅 泡炸 的 方式 只适合 餐馆 不适合 普通家庭，普通家庭是不可能 为了 一盘肉条 下这么大一锅油 滴，虽说 剩下的油 实际上 还可以再用。只能看看而已
My smart meter had an aneurysm watching this…..
“After the oil temperature is 60% hot”? What does that even mean?
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.
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!
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
Hi Chef Wang Gang, we made this recipe tonight for our dinner. It's delicious. Thanks from Manila.
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
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 guy has such fluid technique.... incredible