I came here from Uncle Roger's video. This was so lovely to watch you and your uncle cooking a traditional dish. I loved the conversation between you two as well and learning about the proper way to make "Twice-cooked pork". I love how your Uncle kept saying that you need to make more traditional dishes! Love from the USA! ❤️
When I was living in China, this HuiGuoRou and XiaoChaoRou were my all-time favorite Sichuan dish I ate either of them at least once a week, Thanks for the video Chef!
@Jacky I know. I am from Finland and our traditional food is also very high in calories and fats and since we are so far north, not many vegetables can be grown here, so it's all meat, milk, butter and potatoes. Basically as an office worker you can't eat traditional food meant for farm workers. In the 70's Finland was the world leader in cardiovascular disease because the food was so fatty and salty.
@@yorkaturr liking salt/fat/sugar is just very human, reduce salt and use meat’s own oil to cook (add none) is possible, still, you can’t have this too often. I am from sichuan, I bought a sichuanese cookbook with me when I came to US for school almost 20 years ago and huiguorou is the first dish in the book.
Love this dish so it’s great to see a master Sichuan chef make it the classic way! I’ve never seen garlic sprouts for sale in the west but we can fortunately get everything else.
You can grow them yourself. Just plant cloves of organic garlic. Note: Garlic scapes mentioned by another commenter are delicious, but are the immature flower stalk of hardneck galrlic. This dish would probably taste amazing with garlic scapes, but it is different than the green garlic being used by the chef here.
I like Sichuan twice-cooked pork and Hunan pepper fried pork the most. The God of Hunan Chili Stir-fried Pork will bless every Hunanese working outside.
Wow, your cooking is amazing👌👌. I ❤️love❤️ it. I will definitely try this dish out myself. Your recipes are always amazing. I also love, how you present your dishes to the audiences. It very beautiful my dear friend👍👍.
这里是“蒜苗回锅肉”的后厨教学视频，有兴趣的朋友可以观看：ua-cam.com/video/v72yoabCHXA/v-deo.html
放豆豉的回锅肉，还有炸脆的面皮也可以，王师傅行不行？
差了一個豆豉 差評
@@zxsong8821 锅盔回锅肉!
这回锅肉没有放豆豉，不是很正宗
是大蒜，不是蒜苗
I came here from Uncle Roger's video. This was so lovely to watch you and your uncle cooking a traditional dish. I loved the conversation between you two as well and learning about the proper way to make "Twice-cooked pork". I love how your Uncle kept saying that you need to make more traditional dishes! Love from the USA! ❤️
I don’t even eat Chinese food but for some weird reason i have this channel on, it’s like ASMR, gotta love the uncle too!
@@79narz The harmony maybe
王刚老师这个制作看了真的很欣慰。不像在国外中餐馆吃的回锅肉，10个店家9个回锅肉放胡萝卜甚至有的还不放蒜苗的，挂着离谱的价格然后说这是正宗四川回锅肉，简直是对川菜的侮辱，随便谷歌一下回锅肉照片或者看看王刚老师的影片都不至于这么离谱。 就是因为受不了这些人还是决定学习王刚老师的影片自己做回锅肉。
不是国外的中餐馆不懂做回锅肉放蒜苗，是因为在国外根本买不到蒜苗，除了春节前大城市的华人超市偶有供应。 所以一般国外中餐馆做回鍋肉不得已会用其他蔬菜替代蒜苗，首选包心菜，或者手边有什么菜就放什么菜。
放大海椒嘛，放啥子胡萝卜哦！
价格贵是人工贵，你个人的个人价值贵
蒜苗国外真买不到。
@@lt1778 国外很难买到蒜苗 除了自己种 一般在国外我会用蒜苔代替
一開始加入四伯其實不太習慣 現在覺得有四伯 那種相處的自然 更凸顯真誠
Chef Wang team did a great job in hiring the right people in the English translation section . The title and conversation are right on track.
”只有家的味道“ 師傅這句說得真好，以前在四川工作過一年多的時間，很想念川味回鍋肉
各有各的作法..但不能說自己是正宗..為這王師傅這句話點讚.
回锅肉本就是百家菜。一家一个做法。自己最爱的那一口才叫最好。
@@tipinwings 好愛這種想法XD
名字都叫回锅肉了，结果用生肉炒，简直傻眼😂回锅回去哪里了
@@rorschachgotnicemask9449 那些人的邏輯跟生肉一起丟進去鍋裡面炒了吧
@@ago_dog 真是无语，谜底写在谜面上，也架不住对面来个瞎子。
王剛師傅真是難得的料理奇才
廚藝好、教學細、個性溫。
很多廚師的脾氣都不好
不知道在不好什麼
最后和四伯爷的对话特别经典，然后镜头运用的也是电影经典的叙事手法，点赞
I am from England and I don’t even eat Chinese food but i love this channel , Wan gang and especially Uncle!
my mouth won't stop watering! Uncle Roger brought your channel to my attention, you are beyond talented. thank you for the English subtitles!!
王師傅人品果然很高，四伯爺罵其他人做的回鍋肉不正宗
王剛緩頰每個地方都有每個不同的料理方法，口味會依地區而異
一方面是王刚老师确实很有格局（否则不会有这么些年用心分享的无数拿手菜了，而且还附带技术总结），二方面是，中国国内网友有时候带有喷子属性，这一点上我觉得不如油管网友，你也不好猜这些人是不是来引战，毕竟之前刚哥被出征过，真的匪夷所思。很多原因，所以刚哥现在求生欲满满。
@@哈肯的日常 想請問剛哥那次被出征是為了什麼
@@快來人護駕 毛澤東兒子炒飯被美軍炸死，剛好炒飯那集當天就是被炸的當日
說真的沒被出征還真不知道有這回事
@@快來人護駕 蛋炒饭
@@哈肯的日常 都一样啦，刚哥做牛蛙竹鼠，李子柒发汉服和泡菜一样被出征
When I was living in China, this HuiGuoRou and XiaoChaoRou were my all-time favorite Sichuan dish
I ate either of them at least once a week, Thanks for the video Chef!
Acutually XiaoChaoRou is Hunan dish. Anyway both classic and great for spice eating ppl
@@yjdu9870 Ahh Thank you!! Whenever I was in a Chinese restaurant, those were the dishes I searched immediately on the menu, hahaha
@@yjdu9870 I thought it’s Shanxi dish lol
How about BianFuRou?
@@zh1914 how bout ur mom?
怀念母亲炒的回锅肉.一生难忘
回锅肉，四川人的美食记忆中非常重要的一个菜。
such a humble chef.. still admit his mistakes eventhou he doesn't need to
回锅肉我的最爱。本地有一个川菜大排档。老板的就是这么炒回锅肉的。非常好吃。开了10多年我就吃了10多年。前几年没做了。说做太苦了。还赚不到钱。回四川老家了。
“回锅肉要炒到锅底粘一点点的，有点糊锅，有点粘锅的那种才香”--这一句才是灵魂精髓！
He is so nice to his uncle. What a great guy
太神了 前半段教學 後半段有紀錄片的質感
沒錯，蒜苗炒醬爆肉，回鍋肉，泡椒或辣椒，有時加點兒辣豆瓣醬，是媽媽四川重慶基本家常菜也是逢年過節待客必上桌的菜，現在台灣川菜加些豆乾或高麗菜已變味，不地道到了👍
加豆干也挺好吃的⊙▽⊙
我们家里炒回锅肉有时候也会放豆干的，不过甜面酱是真的不放。重庆人家里怎么会有甜面酱这种东西🤣
这回锅肉没有放豆豉，不是很正宗
放豆鼓是湖南湘西那邊的，放甜麵醬是近20是北方改良不地道的回鍋肉，正宗回鍋肉是用泡辣椒、泡薑、辣豆瓣醬去炒，上一餐吃蒜泥白肉下一餐一定吃醬爆回鍋肉，四川人對吃非常捨得，在那年代很多家庭桌上是無肉的。不過回鍋肉吃得盤底朝天連根蔥都不剩流口水了👍
豆干辅料可以放的
我台人以前在廣東最愛的就是蒜苗回鍋肉跟農家小炒肉 基本一盤菜可以配三碗飯
哈哈哈，伯爺對正宗回鍋肉還是有堅持的😂
My favorite Chinese dish! I could eat this every day if it wasn't so salty and fatty. A special treat.
結論・さとみくん大好き💗
youtubemn.com/watch?v=eoi5Spf2mc3
10:36 たしかに、これが一区切りなのかもしれないから掘るしかないですね！
@Jacky I know. I am from Finland and our traditional food is also very high in calories and fats and since we are so far north, not many vegetables can be grown here, so it's all meat, milk, butter and potatoes. Basically as an office worker you can't eat traditional food meant for farm workers. In the 70's Finland was the world leader in cardiovascular disease because the food was so fatty and salty.
You can redule the amount of salt and oil you put in this dish and still get a great taste.😁But fat is always so satisfying lol
@@yorkaturr liking salt/fat/sugar is just very human, reduce salt and use meat’s own oil to cook (add none) is possible, still, you can’t have this too often. I am from sichuan, I bought a sichuanese cookbook with me when I came to US for school almost 20 years ago and huiguorou is the first dish in the book.
i ever had same thought as yours and i did eat this dish everyday for two weeks when i went on business to ChongQing, then i gave up.
看就知道一定好吃！在外面真的很難找到做得好的、真材實料的！真想配著一大碗白飯，吃一次正統的版本
哎哟我去～我感觉就着这个视频我都能吃两碗饭！
四伯爷的每句话都好接地气
赞同最后爷俩的评论，回锅肉还是要在四川吃，出了川的回锅肉味道就是差一些。幸好在成都生活过，好些菜品该是什么样的味道还是记忆犹新的。
成都人表示。 。 。成都不是四川🤣🤣🤣
成都人表示。 。 。成都不是四川🤣🤣🤣
成都人表示。 。 。成都不是四川🤣🤣🤣
謝謝！
Chef Wang, you should make a cookbook. You make delicious food😛
怎么说呢，现在食材丰富了，时间没了，精心做菜的心思也少了，到处是昙花一现美食，交通方便特色菜真的少了，很怀念小时候各地菜馆不同味觉的享受。希望能传下去
光看肉就知道好吃😋
我們家的回鍋肉 青椒 蒜苗 辣椒 薑 豆史 一點豆瓣醬
超好吃的😂 我爸是四川人 他炒的回鍋肉真的是家的味道
有空可以回你爸老家看看，去四川旅游也可以作为一次美食之旅😊
放豆豉就变成小炒肉了……
続編ありがとうございます。
youtubemn.com/watch?v=KfH2A4pfhOq
ムウシｭルームは、ボウルを右クリックすると、キノコ🍄シチューができるよ😊
看你这么一说 也想起爸妈做的回锅肉了 好想念
盐煎肉才放豆豉
哇塞，跟我一样，我炒回锅肉也喜欢放泡椒泡生姜，解腻而且猪油炒过的泡仔姜辣椒，特特特特特香
我在印尼雅加达，这边大部分的猪肉都不好吃，有骚味。那种品质好的五花肉可以卖到80多人民币/公斤，一份回锅肉，满满思乡情。最后感谢王大厨分享美食
王刚师傅客观理性，格局越来越大了
最经典的川菜，没有之一
我最爱的川菜之一，看得哈喇子都流下来了
这个系列挺好看的，接地气！
7:04 才想說伯爺手怎麼那麼厲害不怕燙 結果就收回去了🤣🤣🤣
四川話真有趣
这环境下吃回锅肉才安逸👍 美～
这肉好漂亮感觉好适合做蒜泥白肉~~
蒜泥白肉也是用这个部位的肉
喜欢看伯爷认真品尝美食的样子🤩
小时都有回锅肉吃 真幸福
傳統老菜不能丟，剛哥真是讚，多多分享麻辣的素菜品，方便吃素的吧😍🤩
花椒土豆絲加辣加醋非常好吃也是全素包餅👍
香🥰口水直流🤪。王老師👍
饿着肚子看完了这个视频，现在更饿了🥹
I like the conversation at the end.
三年, 好长. 我一般最多3个月就会特别想吃一顿回锅肉
剛哥真的太厲害，做菜色香味俱全！！
真的。有时间去四川看看吃的够。美味成都
兩個人吃這麼大盤，好過份！口水的一直在流😍😍😍
攝影小組最後都會一起吃啦😄
看這片後，我櫥櫃裡還有一堆罐頭回鍋肉，都不想吃了！
@@petertang3903 咦，居然有罐头，好想试一下
王师傅，是大厨，对吃有研究肯定也爱吃美食，但是人家吃起来真的斯文啊！
Love this dish so it’s great to see a master Sichuan chef make it the classic way! I’ve never seen garlic sprouts for sale in the west but we can fortunately get everything else.
they're also called garlic scapes i've been able to find them easily
You can grow them yourself. Just plant cloves of organic garlic. Note: Garlic scapes mentioned by another commenter are delicious, but are the immature flower stalk of hardneck galrlic. This dish would probably taste amazing with garlic scapes, but it is different than the green garlic being used by the chef here.
It's just right in Walmart
Just use leek
Garlic sprout is one key ingredient for this dish, especially when use sprout grow in winter. It is magic.
王剛師傅有包容心👍👍
蒜苗回锅肉是真的神，
我是最不会做菜的四川人，坐标川西，但听父母说做回锅肉，用生肉爆更加香。而且用白面饼炒的回锅肉，饼也好吃
生肉做的那叫盐煎肉，是另一道菜。但是也好吃。
白面饼炒的相当霸道……肚挤眼都要吃来翻起
四川人在日本，不太好买新鲜辣椒，只能用干海椒代替，还好家人能每年经常帮我寄鹃城豆瓣，这个牌子的比东京这边物产店卖的更香
回锅肉简单又好吃，还不辣，喜欢。
蒜苗炒肉超香😀
震惊🤯🫢！火云邪神竟然排斥外地人！背后真相居然和家的味道有关！（讲真，当四伯说出“家的味道”时，我感触很深！）
你俩太可爱了
家的味道😭😭眼泪刷一下的就下来了，在海外是吃不到家乡的东西的
四伯这次当厨助了 很给力!
I like Sichuan twice-cooked pork and Hunan pepper fried pork the most. The God of Hunan Chili Stir-fried Pork will bless every Hunanese working outside.
HUI GUO ROU = One of my Favorite dishes! (I sometimes ad some salted black beans to the dish.)
我喜歡你炒出來的回鍋肉👍👍👍
四川做盐煎肉就是用生猪肉片炒的，盐煎肉要加豆豉，炒制过程差不多，味道和回锅肉有不同，也很好吃的。听有的师傅说，要炒好盐煎肉比炒回锅肉难度大一些。
是的，生炒既不能太老，又不能太肥，盐煎肉很考验功夫。
生猪肉炒菜，如果如果有肥肉容易有腥味。所以我从来没有吃到过比回锅肉好吃的盐煎肉。
傳統好！做得來！
出了四川很难吃到正宗回锅肉，主要原因是：豆瓣酱（郫县）、豆豉这些调料不正的问题，冬天回锅肉用香蒜苗（大蒜苗不行）夏天回锅肉用青椒（尖椒、二荆条都行）。
4:17 The ginger has to get old in order to be more spicy. That also describes Uncle very well lol.
回锅肉真香
擦，半夜看饿了，这回锅肉看着就香。😋
Uncle, you are Just amazing!!!
家乡在四川，从小感觉随便一个苍蝇馆子都能做出很好吃的回锅肉，后来去了外省读大学，就很少有机会吃到正宗的川菜，特别是现在到了一个连蒜苗都买不到的国家....哭泣...
笑死，哈哈。。兄弟你好幽默
自己种吧哈哈
咋滴？老外的土里种不出蒜苗？😂
同感！美国就买不到蒜苗
美国华人多的地方都可以买到蒜苗，买不到的地方只能自己种了！
我最喜欢回锅肉
听口音，感觉王刚师傅应该是四川仁寿一带的人，我老乡！
万变不离其宗，家的味道。师父和四伯爺的技术总结。
i loved the end convo yall had
我是四川人
只做过两三次回锅肉
一是切不好
二呢下不好配料
三是火候也把握不好
四呢我最喜欢吃回锅肉
看到王大师的回锅肉真的馋了
Wow, your cooking is amazing👌👌. I ❤️love❤️ it. I will definitely try this dish out myself. Your recipes are always amazing. I also love, how you present your dishes to the audiences. It very beautiful my dear friend👍👍.
the end eating scene reminded me of 'Pulp Fiction' where Vincent Vega and samual jackson talk about not eating pork.
支持你!
My favorite dish all of time, i always cooked it using your recipe , a little bit different from first video isn’t it?
回锅肉百吃不腻
剛從四川老家回來，看了又想回去了😂
我做的时候，不加泡椒，不加甜面酱，加白糖去油腻和添回甜味，可以加豆豉，或老盐菜（超小厨基本上会加盐菜）。我这个是成都做法。王刚师傅也许是自贡做法，超小厨是重庆达州那边的做法吧。
重庆也没什么标准做法，有加泡仔姜的，也有加豆豉的。这种小菜家常菜还扯什么正宗的淡脑子就有点不好使了，家常菜就是手头有什么就怎么做，怎么好吃就怎么做，自己家爱吃什么就做什么。我做回锅肉从来不用腿子肉，腿子肉除了便宜以外，跟三线肉相比没有一丝优点。
看起來就香
经典中的经典，跟王刚以及火哥学过回锅肉的做法，百吃不厌，可惜新加坡这边很难买到二刀肉，每次只能选看好一点的五花肉做，虽然不正宗，但是也很好吃
一直都很想让王刚老师把回锅肉再做一次，如何家庭小灶能炒出餐厅大火的味道。
四伯夜要是来日本的中华料理店吃回锅肉，估计要掀桌子了！
如果说回锅肉掀桌子，那水煮牛肉怕不是要砸店......那才是真正的自贡本地菜原创
剛哥那個刀功就是狂
在海外每个中国饭店都有回锅肉，配菜和味道都不一样，好想去四川吃一次
就2个字 安逸！
的确是 ，王师傅多做点传统家常菜！其他菜系可以为辅，吧所有的川菜作为一个系列做一遍回顾一下
感覺回鍋肉不是很難，就肉燙熟，炒一炒就好了。我學會了！！！！！
＠王刚老师
朋友海钓，给了两条红石斑，第一条按老师清蒸鲈鱼的方法试着做了一下，味道不算失败，但一点儿都不惊艳，做豉油虽然疼，倒是还算合格，
另一条冻起来了，希望老师能做一期清蒸石斑鱼，我想再尝试一次。
🙏🙏🙏
Twice Cooked Pork is my favorite!
For me ALL chinese dishes are special! I want to try this kind of cuisine, but I live really far away :S
Thats why i love the cooking side of youtube. I can make food from all around the world without leaving my home with help from chefs like Wang here.
Well, just follow his recipe and cook it !😀
@@nathanwatches How couldn't I thought about that! How stupid I am :D
Good day chef and uncle!
回锅肉，为啥要煮，是因为，古代我们用来祭祀的肉，祭完祖先，肉丢了就可惜，然后再用调料炒出来吃，回锅肉由此得名，当然也发挥出我们川渝人民的智慧，有很多种炒法，比如盐煎肉，当然必须得煮是对的。