*Abstract* The video is about a chef recreating two dishes he previously enjoyed at "Gong San Late Night." The dishes are "Mei Xin Zi Beef" (stir-fried beef) and stir-fried Huang Hou (pig aorta). The chef emphasizes the importance of high-quality ingredients and demonstrates his cooking process, highlighting key steps and adjustments he makes to the original recipes. He also reflects on the dishes' potential for improvement and their suitability for his own restaurant's menu. *Summary* *Ingredients and Preparation* * *0:08* The chef introduces the two main ingredients: "Mei Xin Zi Beef" and Huang Hou (pig aorta). * *0:39* He showcases other key ingredients like "Tian Jian" Chilli, "Er Huang" ginger, and young ginger, explaining their characteristics and differences. * *1:53* The chef demonstrates how to prepare the beef by removing the fascia and cutting it across the grain. * *3:43* He cleans the pig aorta, removing excess grease. * *4:34* The chef prepares additional ingredients such as ginger, Chinese chives, red pepper, dried chillies, Sichuan peppercorns, Sichuan broad bean paste, and garlic. *Cooking the Beef Stir-fry* * *5:12* The chef begins cooking by greasing the wok and adding a generous amount of oil. * *5:31* He adds the beef and cooks it without marination, using Baijiu to remove moisture. * *6:04* Chillies, including "Tian Jian" chilli and pickled chilli peppers, are added for spiciness. * *6:12* Salt is added to season the beef. * *6:23* The chef incorporates "Er Huang" ginger for additional flavor. * *6:53* He performs a second spice up with more chillies and adds MSG, chicken essence, and sugar for seasoning. * *7:08* Young ginger is added at the end for freshness. * *7:47* The chef notes that the dish takes about 10 minutes to cook. *Cooking the Stir-fried Huang Hou* * *8:15* The chef washes the Huang Hou again with hot water. * *8:38* He heats oil in the wok and stir-fries spices before adding the Huang Hou to prevent it from becoming chewy. * *9:08* Water and Baijiu are added to the wok. * *9:24* Seasoning includes MSG, chicken essence, and sugar. * *9:40* The chef observes that the dish may require slightly more oil. *Tasting and Reflection* * *10:14* The chef and his aunt and uncle taste the dishes and share their feedback. * *10:27* The chef mentions that he reduced the amount of chilli for his aunt and uncle's preference. * *11:46* He concludes that the spiciness level of the beef is suitable, while the Huang Hou may need further refinement. * *12:14* The chef expresses his confidence in perfecting the dishes with more practice. * *12:21* He offers a final note of caution regarding uric acid levels and advises moderation when consuming these dishes. i used gemini 1.5 pro Token count 5,638 / 1,048,576
四伯打噴嚏的時候，我以為蛤蟆功要出來了😂
子彈我也擋得住～
火云邪神😂
放肆！
別不敬，否則你可能會像我現在一樣只能剩下腳來打字
Hello from the state of Maryland in the USA. It’s always good to see you and Uncle together!
伯爺的建言很實在。
四伯：哎唷我的油哦（心疼
*Abstract*
The video is about a chef recreating two dishes he previously enjoyed at "Gong San Late Night." The dishes are "Mei Xin Zi Beef" (stir-fried beef) and stir-fried Huang Hou (pig aorta). The chef emphasizes the importance of high-quality ingredients and demonstrates his cooking process, highlighting key steps and adjustments he makes to the original recipes. He also reflects on the dishes' potential for improvement and their suitability for his own restaurant's menu.
*Summary*
*Ingredients and Preparation*
* *0:08* The chef introduces the two main ingredients: "Mei Xin Zi Beef" and Huang Hou (pig aorta).
* *0:39* He showcases other key ingredients like "Tian Jian" Chilli, "Er Huang" ginger, and young ginger, explaining their characteristics and differences.
* *1:53* The chef demonstrates how to prepare the beef by removing the fascia and cutting it across the grain.
* *3:43* He cleans the pig aorta, removing excess grease.
* *4:34* The chef prepares additional ingredients such as ginger, Chinese chives, red pepper, dried chillies, Sichuan peppercorns, Sichuan broad bean paste, and garlic.
*Cooking the Beef Stir-fry*
* *5:12* The chef begins cooking by greasing the wok and adding a generous amount of oil.
* *5:31* He adds the beef and cooks it without marination, using Baijiu to remove moisture.
* *6:04* Chillies, including "Tian Jian" chilli and pickled chilli peppers, are added for spiciness.
* *6:12* Salt is added to season the beef.
* *6:23* The chef incorporates "Er Huang" ginger for additional flavor.
* *6:53* He performs a second spice up with more chillies and adds MSG, chicken essence, and sugar for seasoning.
* *7:08* Young ginger is added at the end for freshness.
* *7:47* The chef notes that the dish takes about 10 minutes to cook.
*Cooking the Stir-fried Huang Hou*
* *8:15* The chef washes the Huang Hou again with hot water.
* *8:38* He heats oil in the wok and stir-fries spices before adding the Huang Hou to prevent it from becoming chewy.
* *9:08* Water and Baijiu are added to the wok.
* *9:24* Seasoning includes MSG, chicken essence, and sugar.
* *9:40* The chef observes that the dish may require slightly more oil.
*Tasting and Reflection*
* *10:14* The chef and his aunt and uncle taste the dishes and share their feedback.
* *10:27* The chef mentions that he reduced the amount of chilli for his aunt and uncle's preference.
* *11:46* He concludes that the spiciness level of the beef is suitable, while the Huang Hou may need further refinement.
* *12:14* The chef expresses his confidence in perfecting the dishes with more practice.
* *12:21* He offers a final note of caution regarding uric acid levels and advises moderation when consuming these dishes.
i used gemini 1.5 pro
Token count
5,638 / 1,048,576
yeah we got subs
How many cost
我是中文使用者，AI的总结+YT中文翻译基本靠谱。
ai be crazy
@@ouehz1267 锤子中文
His videos keep getting better. I loved everybody sneezing from the spice. I’ve learned so much about Chinese culture from these guys.
我家一瓶油可以炒70道菜，剛哥約為兩道😂
剛子的專長就是『寬油』不知道嗎😂
@@林華民-d5i 我是細油。
沒油沒味精就沒師傅
@@林華民-d5i 感觉所有中国厨师的专长,就是宽油.
@@hanson2328不一定
今次重點就是大量的油，很多的油！就👍
It's so much joy to watch Chef Wang and his uncle. They interract in such a cute way. Keep up the good work and thank you both for the awesome video.
Yes i agree,i look forward to the wide range of meals he prepares.
幫主真的回歸了
Their arguments on oil is adorable
🎉恭喜刚哥复出🎉
感謝王剛師傅的教學
小米辣：啊？我不辣？
好亲切的川音、乡音
两个菜用一斤多油，四伯看了直摇头
油太多了，好可怕喔😱
宽油帮真的宽油帮
I've been to China before, but if I get the chance again I'll definitely be in the Sichuan area, if only to eat at Chef Wang's!!
四伯，伯娘是獨特的一番風格，像自己，不是火雲，別想太多
😂😂😂你是个人才
成品
看著就好吃
美味しそう！🤤🤤
王剛:我油放多了一些 🤣
這是經常的操作
第一次听他这么说
啥时候说辣椒放多了一些？
我是龚三夜宵老板，我觉得你这期的收益要跟我分成😂
妙啊，全民破墙
😂😂😂
你姓魏
不开玩笑，龚三夜宵在本地的评价很低，基本没什么人去吃。
你身为餐饮老板 黄鳝和蛇你分不清吗😅😅
*味道太棒了*
这个油，放一斤吧，不要放太多了。。。。。绷不住了🤣
这油量是我半年的用量呀
油，味精，鸡精，这个调料的量我可以用一周
我可以半年😂😂
調料真多~純純的重口味菜~(用油點下飯應該很好配飯
放了一大勺味精，还要追加一大勺鸡精😂😂😂🤣🤣🤣
調味太重了
王師傅伯爺你們好👋👍🍀🥂🍾美味😋👍
这一道菜调料我一个广东因可以用半年了
thank you for sharing this interesting recipe and hello from Germany ✨🎨👨🎨🌻✨
四伯爷和伯娘天天有美味吃好幸福
5:16大伯的眼神充滿了心痛
Great video 😊
自贡菜最好吃的菜系了，跟着自贡菜师傅学做菜做出来都最好吃
王刚真的好棒！好用心！
5:26 Unc said bro you trying to summon the U.S. with all that oil 😭😭
火爆喉😆
很喜歡看王剛跟四伯一起做菜 很溫馨
黄喉在云南版纳，油呛系列，呛心管，呛牛肉，万物可呛😍
涮火锅最喜欢的就是黄喉
5:02 黄喉加料了
Can't wait to travel across the world to eat at his restaurant.
6:03 好，開始放辣椒 少放點哈
這辣椒量..
我家能炒十幾道菜...
建議四伯爺開個養豬場！將來可供王師傅電裡用也可以網路賣！品質保證豬肉沒有騷味🎉
养猪现在亏本 饲料谷物价格涨太多
四伯爺到了退休享福年紀，王剛跟華農合作的機會比較大
黃喉可以切蜈蚣刀
今天煮兩個菜用了寬寬油
提个小小的建议哈，以后跟四伯爷说：要不要尝一口？千万别再说要不要尝一坨了🤣
油是真大
請問有沒有大陸的朋友可以跟台灣人解釋一下什麼是二黃薑呢
好像是介於嫩薑跟老薑之間的東西
一黃薑的弟弟 三黃薑的哥哥
台灣叫粉薑 對岸叫二黃薑 一般傳統菜市場就有
就没有冒过分支的，最嫩的是仔姜，冒过一次分支的就是二黄
这个油在我家可以炒50道菜
感覺四伯是試毒（辣）的！哈哈
宽油警告⚠️
王刚大厨是帮四伯种牙了吗，赞！
Мне нравиться китайская кухня, привет с Хабаровска.
片牛肉的时候我感觉一般小伙伴可能会多加一道菜：剔骨凤爪
辣炒牛肉蛋炒飯聞著就香
這發的時間剛好配飯吃
uncle complain too much about the oil hahahaha
这辣椒必须霸道
I love uncle!
今天的油有夠寬🤣🤣
小米辣中看不中用。。 我冷笑一声，果然我们不是一类人🤣
我终于知道四川为什么是食道癌高发地了
电影茶馆开头那个数来宝好像就是这种扇形牛骨
开饭店的话，定价没必要太低。很多人时间比金钱更宝贵。价格高一点点，队伍短一点点，也不是坏事。
好牛
The idea of having a blood vessel as a specific cut of meat...
四川人吃辣，真是有名😆
试着做个低油版的。两个菜油太多了。
他烧菜哪有少油的😂……
希望王師傅能看到我的留言
沒有味素和雞精的時代廚師是怎樣烹調出美味的食物？
我看別國的廚師料理食物都沒放味素和雞精
為什麼只有中式料理需要放這兩種對身體不健康的加工品？而且還越放越多的趨勢😢
其實一句概括的話，就是成本問題，你可以看看廣東以南到香港，他們調味都是以高湯吊湯為主（成本很高的），鹽巴糖這些 。其實你只要知道雞精味精成分是什麼，就知道健康不健康其實在于量的多少。
不健康从何而来？不会还是多年前的那篇报道吧。已经辟谣了。
这味精和鸡精的用量，吃完了回口是不是要干苦得一批？
味精量多並不會造成口乾舌燥，許多人吃完味精會口乾舌燥，其實是因為鈉攝取過多的緣故，減少其他的鈉添加就行了。
这次直接点龚三的毛利，价格什么的不太合适吧？人家也要做生意的。
中餐毛利大概就50%上下10%，也不算商業機密。
說不定人家冷笑一聲，實際賺得更多（咳
這兩味都是爆炒，視覺上非常吸引。但想吃！還是去大排檔吧？沒有一級爐火！很容易老了。
TIL what we call "marbling" in English is called "snowflakes" in Chinese
有没有机会让四伯做一次菜。。。
扇子骨过去真拿来当扇子么，是不是重了点
可能是铁扇公主的扇子
Im coming to visit your restaurant
when the Chinese say it's spicy and sneeze, it means it's sososo fucking spicy
日本語の字幕がほしい。
一次放了我家半年的味精
我的天这味精的量
四伯的左鎖骨凸凸的，王師傅要不要帶四伯去醫院檢查檢查！？
首席？
奇怪...四川人吃這麼油這麼鹹 怎麼都吃不胖呢? 難道是這個菜籽油吃不胖嗎?
油浸的菜少吃，
我傻了，小米辣中看不中用，不辣？真的不辣吗？？😢
王老师你们那儿已经夏天了？都穿短袖了。
好料
我不喜歡吃辣椒....看這麼多吃下去感覺會升天....."菊花晚上一定會高潮"...
(每次看你料理都加超多辣椒而感到害怕的人)
❤
甲骨文是不是刻在扇子骨上🤓
国伯爷亲刻
吃油还是吃肉啊。。。我的天！
😛😛😛 👍🏻👍🏻👍🏻👍🏻se mira buenisima pero con mucho 🌶️
火云邪神！ 天下武功唯快不破🎉
pieknie! Pewnie super smakuje! Pozdrowienia z Polski!
味精鸡精太多了！！
當廚師說某道菜太江湖氣息，再簡單點的意思是...？
充满了乡土气息, 卖相不够上档次.
@@Nc-en9ce 原來如此 謝謝☺️
鲜椒兔也是这个做法得嘛
我也各得油多 煮長了一点 有点辣口了
這一盆的辣椒比我一整年吃的辣椒還多