How to Cook Perfect Beef Stir Fry Every Time
Master Chef John Zhang shows you tips on making tender beef stir fry with simple step by step instructions.
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???? Dad's YUMMY Salt & Pepper Pork Chops (椒鹽豬扒)!
Watch Daddy Lau teach us how to make Salt and Pepper Pork Chops. I can personally vouch that my dad's recipe is so yummy, a perfect combination of tender and crispy!
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⏲ CHAPTERS ⏲
00:00 - Start
00:23 - On salt & pepper dishes
00:52 - Prepare aromatics
01:39 - What chilis are great substitutes?
02:03 - Cut pork
02:15 - What cuts of pork are best for this dish?
03:34 - How do you prevent the pork from getting too tough?
03:58 - What other proteins can you use?
04:19 - Create marinade
04:48 - Mix pork into marinade
05:33 - First fry of pork
05:47 - Oil BG
08:45 - How do you keep the kitchen clean while frying?
09:18 - Second fry of pork
09:36 - How do you keep the meat tender and the crust crispy?
10:12 - Mix seasoning & on pepper
10:58 - Stir-fry ingredients
12:00 - Plate & taste test!
12:33 - Meal time!
12:44 - Mommy Lau’s favorite dish
13:00 - What’s your favorite protein for this dish?
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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Crispy Pork Recipe (Sichuan Style)
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Today we are making 小酥肉, translated as little crunchy bites of pork. What’s special about it is that it comes with an aromatic dipping spicy powder, which is like a bomb of flavors. You got to give it a try because It brings any crunchy goods to another level.
????PRINTABLE RECIPE -
INGREDIENTS
To marinate the pork
500 g 1.1 lb of pork shoulder
1 tbsp of minced garlic
2 tsp of minced ginger
1 tsp of five-spice powder (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of salt
1/2 tbsp of soy sauce (Amazon Link -
1/3 tsp of baking soda (Amazon Link -
To make the dipping spice powder
1/2 cup of red dried chilies (Amazon Link -
1 tbsp of Sichuan peppercorns (Amazon Link -
1.5 tbsp of sesame seeds (Amazon Link -
1/2 tsp of white peppercorns (Amazon Link -
1/2 tsp of cumin seeds (Amazon Link -
1 small piece of aged tangerine peel (Product Link -
1 tsp of salt
1 tsp of sugar
1 tbsp of toasted sesame seeds keep whole (Amazon Link -
1/2 tsp of roasted cumin seeds keep whole (Amazon Link -
To make the batter
30 grams 1 oz of all-purpose flour (Amazon Link -
120 g 4.2 oz of sweet potato starch (Amazon Link -
1/2 tsp of baking powder
1 whole egg
80-90 grams of water
25 g of vegetable oil (Amazon Link -
Instructions
Cut 500 grams of pork shoulder bite-size strips. Besides the pork shoulder, this dish can be made with pork belly, pork loin, and short pork rib.
Marinade the pork with garlic, ginger, five-spice powder, Chinese cooking wine, salt, soy sauce, and baking soda. Mix well and let it sit for 30 minutes.
During this time we will make the aromatic spice powder or what we called 蘸料, which is something like a dry rub but you serve it as a dipping component for crunchy stuff.
Roast the red dried chilies, Sichuan peppercorns, white peppercorns, sesame seed, cumin seeds, and dried orange peel in a wok over medium-low heat for a couple of minutes. Remove from the wok and let it cool. Grind all the spices into a fine powder. Mix with salt, and sugar. Roast more sesame seeds, and cumin seeds. Keep them whole. Mix into the spice powder and set it aside.
In a big mixing bowl, add all-purpose flour, sweet potato starch, 1/2 tsp of baking powder, egg, water, and 25g of vegetable oil. Mix until smooth. If you don’t have sweet potato starch, you can use potato starch or tapioca starch
Combine the batter with the pork and mix thoroughly.
Bring the oil to 370 F. Add the pork piece by piece and fry over medium heat for 4-5 minutes. Stir constantly to ensure even cooking. This is the first frying. We are just trying to cook the pork through. It doesn’t need to be golden brown. When you see they don’t bubble viciously anymore, you can take them out
Once you finished all the pork, let it rest for 20 minutes and we will double fry it later to reinforce the crust.
For the double frying, we will bring the oil to 400 F and fry the pork for 2-3 minutes. When the outside becomes golden and crispy, you can remove them. Use some pepper towels to absorb the excess grease. Serve with the spice powder.
Souped Up Tips: Once you finish the first frying, you can freeze it for future use. Whenever you want to eat them again, don't even need to defrost, just directly double fry and it will be ready right away.
Videography / Editing by Austin Schargorodski -
Shrimp Chow Fun
Silky soft wide rice noodles stir-fried with tons for flavors & texture! You can switch the protein whatever you prefer!
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♥ Shrimp Chow Fun Ingredients:
For the Shrimp
1/2 lb. shrimp, peeled & deveined 1 Tbs. rice wine1 tsp. Pear River Bridge Superior Light Soy Sauce
1/8 tsp. white pepper
For the Sauce
1 tsp. Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce
1 Tbs. Pear River Bridge Superior Light Soy Sauce
1 tsp. chili in oil (Lao Gan Ma), optional
¼ tsp. sugar
1 Tbs. rice wine
2 Tbs. water
2 Tbs. cooking oil, divided
½ Tbs. chopped ginger
1 Tbs. chopped garlic
1 red chili or ¼ of red bell pepper, seeded and julienne
3 oz. shiitake mushrooms, sliced
10 oz. chow fun noodles (fresh wide rice noodles)
3 to 4 green onion, cut in halves lengthwise & cut into 2-inches long pieces
4 oz. bean sprouts
1 tsp. sesame oil & seeds for garnish
Super Easy Peking Spare ribs - Easy Recipes Eps # 14
Peking Spare ribs Recipe
Super simple, easy recipe. Rib tips, riblets or thinly sliced pork chop
Ribs, salt, pepper, flour, oil, ketchup and sweet chili sauce.
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Recipe:
1-2 lbs rib tips, riblets or thinly sliced pork chops
salt and pepper to season ribs (I like using garlic salt)
marinate for at least 1hr to a few days in a ziplock bag.
To fry ribs, coat with a little bit of all purpose flour, and fry until dark golden brown, about 15min over medium high heat in 2 inches of corn oil in a large pot or deep pan.
Sauce:
1 cup ketchup
1 cup sweet chili sauce
mix equal parts of each and heat to quick boil on stove, use to coat ribs once they are fried. Sticky sauce over crispy ribs!
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Simple Beef Stir Fry Recipe That Is Awesome • Taste Show
Masterchef John Zhang shares tips on how to make juicy and tender beef stir fry with savory black pepper sauce following step by step instruction. Recipe:
#BeefRecipes #wok #chineserecipes
Tips:
Slice Beef Against the Grain:
It’s not just the cut of meat that determines how tender it is, it’s also how you cut the meat. First, find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain rather than parallel with it. By cutting against the grain, we want to cut through the fibers and shorten them, rather than cut in the same direction that they run.
Stir-fry over the biggest flame you can muster:
Another key! One of the essentials of Chinese-restaurant stir-frying is what they call “the taste of the wok.” This taste comes from high-heat contact between ingredients and metal.
Beef are marinated and pre-cooked before stir-frying:
This is another key element in a stir-fry! Most home cooks are surprised to realize that the proteins of Chinese-restaurant stir-fries are often pre-cooked before they go into the stir-fry! The most important form of pre-cooking beef is: frying in deep oil!
Subscribe for more awesome Chinese recipes:
Craving more Chinese beef? Check out our Beef Recipes playlists:
Want to learn more about wok recipe? Find best wok ideas in our Chinese Wok Recipe Playlist:
Are you a foodie craving Chinese food? Look no further.
Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking.
Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.