Pork, Eggplant, Anything - Make Sichuan Fish Fragrant Yuxiang Stir Fry without a Recipe (鱼香肉丝/鱼香茄子)

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  • Опубліковано 22 лис 2024

КОМЕНТАРІ • 59

  • @Antaios632
    @Antaios632 3 роки тому +15

    I've made yuxiang three years in a row for Lunar New Year because of this video, and everyone has loved it! Thanks so much for breaking it down.

  • @islandbreeze2102
    @islandbreeze2102 6 років тому +13

    Steph & Chris, I want to thank you sooooo much! Finally a UA-cam cooking channel that takes away the mystery behind Chinese cooking. Please please I would like to suggest that you start a Chinese Cooking Skills/Techniques course online with your videos. I have been desperately trying for years to learn the different methods/flavorings/ cleaver techniques / and whatever else we need to learn/etc... but no one seems to explain things in details as you do. I am very appreciative. In this video Pork, Eggplant, Anything - Yuxiang Stir Fry you blew my mind when you explained that it is not about the recipes but that we need to "focus on cooking methods and flavor profiles." This statement gave me so much insight on how to approach Chinese cooking skills, but now we need the teachers Lol. Thanks for all of the tips on procuring ingredients for us out here in the Western World (USA/Europe/etc). Thank you both a million.

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  6 років тому +2

      Cheers, glad ya enjoyed it! Our dream's to make a sort of picture-heavy from-zero cookbook focused on Chinese cooking techniques (i.e. give a technique, give a few different recipes that use that technique), but we still got a lot of recipes to test to make that work :)

  • @anthonysacks4262
    @anthonysacks4262 3 роки тому +1

    Great recipe. I love ur videos. The attention to detail and honoring of tradition make u my go to teacher for all things chinese. Tnx so much for everything. Regards ant. Johannesburg south africa

  • @yleng8030
    @yleng8030 7 років тому +4

    看得出你做的還是很用心的,作為會做飯的成都人給你點個讚,基本上無論做什麼菜只要調味料用對基本上就不會踩雷,只是有兩點,萵筍可以不必過水,撒點鹽巴等幾分鐘讓它自然滴水勿擠壓,第二就是茄子還是炸一炸,麻煩點,但是是這道菜味道提升的關鍵,加油。

    • @thisissteph9834
      @thisissteph9834 6 років тому +2

      谢谢鼓励 :) 我们在粤菜一般是做苦瓜是会撒盐处理,下次我也试下莴笋。茄子我也有用油煸过,那么想问问你说的炸是大概多少油,几成热呢,我想看看出来的效果差别~谢谢啦。

  • @rho5273
    @rho5273 3 роки тому +1

    I made this dish today. I have been looking for an authentic recipe for a long time! It was good except I will put less sugar since I am using dou ban jiang. Thank you so much!

  • @jaredhenning8862
    @jaredhenning8862 7 років тому +3

    Thanks for the awesome video Steph and Chris! I love chinese food. I feel like Americans aren't exposed to real chinese cuisine very often, unfortunately for us. Thanks for putting up such amazing, educational content. You inspire me to learn more.

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  7 років тому +2

      One of the cool things about America though is I think that people are really interested in trying different cuisines. Authentic Sichuan food seems to be rather popular nowadays, hopefully some other Chinese regional cuisines can follow suit :)

  • @erikhakansson1585
    @erikhakansson1585 3 роки тому +1

    The mouthfeel of those eggplants is amazing. Unfortunatley they seem to be out of season where I live cause they were very expensive right now

  • @vivariumexplorer1386
    @vivariumexplorer1386 4 роки тому

    I just found pickled peppers, so I made this with pork. Fantastic!! Also first time trying celtuce, which was really nice. Thank you!

  • @joshuamcdermott1698
    @joshuamcdermott1698 5 років тому +5

    3:00 Love is passing the oven mitt

  • @wfcoaker1398
    @wfcoaker1398 6 років тому +5

    That woshun (that spelling is a guess), looks like broccoli stalks. And thats what I'll use. Dude, youre a Canadian boy, how did you learn to cook like this? Lol. Im betting it was watching ordinary people, with the occasional tip from a pro. And that is, IMNSHO, the best way. Ive watched other channels, like School of Wok, and im learning so much. But your vids are the icing on the cake. Thanks so much! Your vids round out what i learn from others. Gives me the courage to learn my way, and I couldnt do that without channels like yours.

  • @Lilbrunchie
    @Lilbrunchie 7 років тому +10

    Thanks so much for fulfilling my request. looks awesome and I will be making this soon.

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  7 років тому +1

      No problem! Was that the sort of Eggplant that you were getting? Sometimes places use Eggplant fritters, which are also pretty awesome.

  • @nvizible
    @nvizible 3 роки тому +1

    Celtuce is honestly the best kept secret of China (which is weird cuz I think it actually came from the Mediterranean) its one of the tastiest things on the planet in the super high on the difficulty to taste scale, because you really don't have to try and it ends up so good.

  • @Pepetess
    @Pepetess 8 днів тому

    For the pickled chillies sauce could be use the laoganma pickled chillies? Or is it different. Or even sambal oelek.

  • @matthewkagan1346
    @matthewkagan1346 4 роки тому +2

    This is a favorite flavor profile. So very good. For substitutes, what do you think of 1) Indonesian Sambal Oelek in place of pickled chile sauce; and 2) Regular celery in place of Celtuce. Both a readily available in U.S.

    • @teejay818
      @teejay818 3 роки тому

      I know Fuscia Dunlop in her cookbooks recommends both of those substitutions for US cooks. Having tried them both, can confirm that it comes out great... Fish fragrant pork, celery and wood ear mushroom stir fry is a top 3 dish in our home. :)

    • @paprika7577
      @paprika7577 2 роки тому

      Sambal oelek was my first thought too

  • @subconsumer
    @subconsumer 7 років тому +2

    Great video - thank you for the emphasis on technique and flavor profile over recipe. I have a question: where is the fish flavor coming from? Do the pickled chilis have fish oil?

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  7 років тому +3

      So the classic 'fish fragrant' dishes actually ironically have zero fish in them lol
      From what I've heard back in the day this used to be the seasoning used by Sichuan people for fish dishes. Times got tough, fish got scarce, and people started using the same seasoning for other dishes.
      These stories are rarely ever historically accurate though ;)

  • @c.h.1073
    @c.h.1073 7 років тому +2

    Do you have a recipe for pickled chilis?

  • @nohope8506
    @nohope8506 7 років тому +21

    LOL, @5:26 you said, "eggpants."

  • @stevenalvindiaz3451
    @stevenalvindiaz3451 6 років тому

    Thanks so much from the philippines

  • @infin1ty850
    @infin1ty850 4 роки тому

    What was that hand knife you were using? For the "saltus" (excuse my selling, never heard of it before)

  • @mrd9147
    @mrd9147 5 років тому +1

    Any body know the name of the szechuan chilli that is mentioned. Can't quite make it out. Would like to purchase some.

  • @23jordan
    @23jordan 4 роки тому

    How do you put vinegars in the wok without stripping the seasoning?

  • @Peraou
    @Peraou 7 років тому +2

    Hey Chris, do you think I could substitute sambal instead of the make-your-own pickled chili sauce? It's readily available here and has that vinegary tang I think you're looking for.

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  7 років тому +2

      I think the using the method that we discussed in the reddit post using Sichuan doubanjiang would be the easiest sub - lots of restaurants in China use doubanjiang in the place of pickled chili sauce in their yuxiang dishes. Usually most sambals are made with fish sauce, so it might potentially be weird BUT I think it'd be a cool experiment anyway.

    • @mmmygc
      @mmmygc 7 років тому

      actually sambals are usually made with shrimp paste. It's very common to fry with sambal so guess the dish would just turn out tasting malaysian/indonesian.

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  7 років тому

      Actually now that I think of it, it might actually be an interesting combination between Cantonese style and Sichuan style. Cantonese yuxiang uses salted fish as a base.
      So yeah, I'm really interested if OP ever ended up trying it.

    • @stranglewankhitman4936
      @stranglewankhitman4936 5 років тому +1

      When I went vegetarian I replaced sambal terasi with doubanjiang in Indonesian recipes, and I think it works really well. So the reverse would probably work!

  • @loloi
    @loloi 3 роки тому

    Put the pork in the freezer for 30-45 minutes before slivering. It will be a lot easier.

  • @pyesd7316
    @pyesd7316 6 місяців тому

    nice

  • @Ace_Hunter_lives
    @Ace_Hunter_lives 4 роки тому

    I notice y'all never remove the seeds and membranes from the chilis. Interesting contrast to the west where prepping most any large peppers requires remocing the seeds and at least trimming the ribs down, if not discarding entirely.

  • @elsalisa146
    @elsalisa146 6 років тому +2

    Could you give a recipe for the pickled chili's?

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  6 років тому

      Hey so we've never actually made these sorts of pickled chilis ourselves! The only similar thing I've made are Hunan-style duolajiao (this stuff: www.posharpstore.com/en/tantan-xiang-hunan-style-chopped-pickled-red-chili-74-oz ), which I could give you the recipe of if you want. This year I wanna get into pickling and fermenting, and when I learn more I'll definitely made a video. In the meantime, Madame Huang's Kitchen (nice blog btw) has a recipe for them: carolynjphillips.blogspot.com/2012/10/pickled-red-chilies-taste-of-central.html
      So I generally trust that blog enough that I'm sure that'll work, but just letting you know some differences that recipe and some Chinese sources are (1) most recipes sun-dry the chilis for 24 hours first and (2) some recipes also include some white rice vinegar. Good luck!

    • @elsalisa146
      @elsalisa146 6 років тому

      Thanks! I'll check it out. Good to know. Great to have your recommendations. :)

    • @Anesthesia069
      @Anesthesia069 6 років тому

      I'm going to have a go at making these pickled chillies myself this week I think. If I remember this post when I'm done, I'll let you know how it went.

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  6 років тому

      Holy shit, I think I might've figured out what "Erjingtiao" are. I'm not certain, but their similarities to cayenne made me go down a bit of a rabbit hole.
      I'm 90% sure that Erjingtiao are a variety of cayenne that you can find in the West as "Joe's Long Cayenne". It's apparently also used in Cambrian cuisine in Italy, though I can't seem to find any more information on that front. So - if you need a sub, cayenne pepper or certain varieties of peperoncino might be what we're looking for! God that's a relief off my shoulders lol

    • @Anesthesia069
      @Anesthesia069 6 років тому

      I don't think my local shops and markets have the complexity of range to actually name the types of chillies they stock, so I'm just going to have to go with the bests I can find. The ones I am thinking of using are reasonably long red chillies and look fairly similar to the cayenne chillies I've seen on seed packets/in recipes etc. It will be a good test run either way until I can find something closer to erjingtiao.
      Thanks for sharing the revelation; I know now what to look for when I'm in more specialist places :)

  • @fredrikliljeblad1209
    @fredrikliljeblad1209 5 років тому +1

    CHRIS: I'VE BEEN WONDERING IF YOU COULD PREPARE ONE OF MY VERY FAVOURITE RECIPES. I DON'T KNOW THE CHINESE NAME, BUT I WAS GIVEN THE NAME AS 'MANDARIN EGGS'. IT'S PRESUMABLY AN OLD MANCHU COURT RECIPE. I'VE NEVER FOUND IT ANYWHERE ELSE. IT'S ABOUT 1 DOZEN EGG YOLKS (TERRIBLY WASTEFUL IF YOU DON'T SAVE THE WHITES), WITH A COUPLE OF SPOONS OF WATER CHESTNUT FLOUR, ABOUT A CUP OF CHICKEN BROTH, AND SOME WINE, AND CHOPPED WATER CHESTNUTS. OH, AND SOME OIL THAT ONE STIRS AND STIRS IN A WOK ON FAIRLY LOW HEAT UNTIL THE EGG YOLKS FORM A SORT OF CUSTARD. IT WAS SERVED IN SMALL BOWLS WITH MINCED CHINESE HAM SPRINKLED OVER THE TOP--I CAN''T REMEMBER IF THERE WERE OTHER INGREDIENTS, BUT IT, AND LION'S HEAD ARE TWO OF MY FAVOURITE RECIPES--I'VE BEEN MAKING THEM SINCE I WAS 16 YEARS OLD. COULD YOU POSSIBLY FIND THE RECIPE FOR 'MANDARIN EGGS' FOR ME? I LOVE YOUR VIDEOS. THE RECIPES ARE SO WONDERFULLY PRECISE--ONLY I SEEM TO GO TO SUCH LENGTHS FOR AUTHENTICITY! I LOVED YOUR LION'S HEAD RECIPE. IF YOU DO DECIDE TO MAKE A VIDEO OF THE SO-CALLED 'MANDARIN EGGS', DO PLEASE LET ME KNOW. THANK YOU IN ADVANCE.

    • @吴悦溪
      @吴悦溪 3 роки тому

      Is this what you have in mind? ua-cam.com/video/C6E0p0cF5NI/v-deo.html

  • @GhostCharacter
    @GhostCharacter 4 роки тому

    i like to sub peeled broccoli stems for celtuce/wosun!

  • @Anesthesia069
    @Anesthesia069 6 років тому +4

    Update on the pickled chillies - they worked. They a week and a half old and are still vibrant, so it seems they are well-pickled! However, should they be sour? The pickling liquid uses no vinegar, so the only sourness I would get is from fermentation. I stopped it when the bubbles started as I'm not sure whether it should be sour or not.

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  6 років тому

      Hmm... so looking at that Madame Huang recipe again, it's true that she does a sort without vinegar. Sometimes they use vinegar, sometimes they don't. Don't worry too much about bubbles, the ones without vinegar get their sourness from fermentation. The sort that rely solely on fermentation have a more mellow sourness to them, while those with vinegar are a bit sharper.
      The ones that we use in the video *were* pickled with vinegar, so apologies on that front. If you'd like to use them that's totally cool, but you might wanna add a touch of vinegar to that pickled chili paste :)

    • @Anesthesia069
      @Anesthesia069 6 років тому +2

      Considering I have about five different types of vinegar in my kitchen, I'm sure I'll find something to add! Thanks for the clarification. I may allow my next batch of chillies to ferment and see whether I prefer vinegar or lactic acid!

  • @britzkopf
    @britzkopf 4 роки тому +2

    @5:56 Huh, green beans, cauliflower and eggplant are starchy vegetables?? Did you mean non-starchy?

  • @peterhuston3823
    @peterhuston3823 4 роки тому +6

    Have you considered trying to get some attention on these older, less watched videos? i.e. you could e-mail patreon subscribers mid-week with some interesting comment relating to one and thus promote them. I admit, I have not watched ALL of your videos and sometimes am confused on what you've done and haven't done. (Where's Liu cooking or three cup chicken for instance?)

  • @erinhowett3630
    @erinhowett3630 4 роки тому +1

    Why is it called fish fragrant when there's no fish flavored thing?

    • @jofletcher4273
      @jofletcher4273 3 роки тому

      Because according to legend, this particular Sichuan flavour combination was used with fish, until one notable housewife, having some left over, decided to try it with aubergine. Her husband, it is said, preferred the aubergine!

  • @bw0716
    @bw0716 6 років тому

    that knife work is a goddamn tragedy. u got zero skills son

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  6 років тому +3

      yeah this was a while back, it was pretty bad in this vid for sure. more recent videos - even like a half year after this one - are much better. recipe's legit though, promise.

    • @nelsonumanzor29
      @nelsonumanzor29 4 роки тому

      @@ChineseCookingDemystified I love your cordial reply.
      Anyways, do you have a recommendations on a good Chinese cleaver? Thanks in advance.

  • @keitoshyu83
    @keitoshyu83 Рік тому +1

    The knife work is embarrassing