I'm cooking this for my uncle this time
What's this one?
Foreleg
Forefoot with the leg
Then this one is a pig's head
Pork head with meat on it
And this rear leg
And this pig's tail
Today I will let Kuan to operate cut
Then later I'll ask the shop manager to cook
Use the same old brine stock we use in the shop
Now do the cut first
Give the pig's head a chop
The knife work is good
Because you're a former meat seller
Place them in here
Give them a parboil first later
Pig's foot, cut it open too
This foot will be very fragrant after cooking
Cut it open to make it more flavorful
Usually on meat stalls
That's how the butcher breaks it open
Our Kuan used to be a young butcher
When you used to sell meat to customers did you get it open?
Yes, as long as the customer needs it
I will try to meet all the needs of the customer
Also burn the pork skin?
Yes, I also wash it after I burn it
Okay, it's done
Look at this pig's foot, all the good tendons are inside
Some of not so honest butcher will remove some tendon, right?
Yes, the tendons are taken out and sell for a higher price
It smells so good
Come on, let the shop manager come here
Okay, now let's parboil them
Parboil them in cold water
Whatever you will brine master stock cooked
as long as it's
a kind of meat
Them all must be parboiled
Otherwise the master stock is easily gone bad with too much blood foam
Also strong unwanted blood smell
Is this for master stock later?
No, add those directly now
For parboil
Also add Baijiu to it
Some Baijiu down
Also removing the odour smell
Good
Remove all the foam
Many friends stock things does not know this
Put meat directly into the stock pot
But look at the froth
Blackish
If all those go straight into the master stock
All those foam will spoil the stock
Yes, it will spoil everything
Let it parboil for half an hour, for a bit longer
Parboil it thoroughly, right?
Yes
In Chinese cooking
If there's too much blood, parboil it through
Because if you don't parboil it thoroughly before real cooking
There still will be blood froth from in the middle
After parboil, we will take the ingredients out and wash them again
Wash all the blackness on this
The blood foam sometimes stick on it
Yes, and it sticks to the meat
Wash them all with water later
Researching brine stock dishes in the past two years
Got all this stuff clear
Study this costs more than learning how to fry
At the beginning
If you are learn stir-fry, it's just one dish if you fail
If this one falls
It's a whole pot
Not only one pot of stock
And a pot of raw materials
Hmm
And the master stock has to be restarted
That's some sad memory
We're almost done parboil
We'll just fish them up
Turn off the heat
Come on, come on
Get them up
Them wash in water
Okay, wash them in warm water
Always use warm water
Don't use cold water
Yes, cold water will make the blood foam stick to meat again
You can't even wash it off
The meat is bloated
Yes
After the blood is boiled out of it, it will swell up
Okay, I'll wash
Wash this
This is the master brine stock we brought back from Chengdu
Super Old Master Stock
Okay, now we're going to boil it first
Once it's boiled, we'll put all of them in
Okay, now we have this one boiled
Season it a bit first
Add a little salt and a little sugar
This should go in first
Okay, then the meat
We'll put the pig's feet and the elbow leg down first
Because this takes longer to cook
Pork feet and hock legs need to be cooked for one and a half hours
Then the pig's head need to be cooked for 40 minutes
After cooking the feet for 50 minutes
Or 60, 70 minutes
Putting in the pig's head
Cook after that
Okay, now it's almost one hour
Let's see
The colour of it is so good
Looks so good
But it's still tough to bite
Will be another 40 minutes
40 minutes is needed
Good
Let's put the pig's head in
Okay, it's going to be ready in 40 minutes
We also got this chicken essence and MSG
The chicken essence and MSG will put in the last ten minutes
Put it down and then cook it for ten minutes then turning off the heat
Them let it soak sit for another thirty minutes
Okay, now it's almost time
The meat is ready
Now put this chicken essence MSG down
Almost there
After the MSG has been put down
Take something and press it into the stock
Press the meat down
OK
Let's give it a little soak off the heat now
Soak for about half an hour
About half an hour
Turn off the fire
The time is now up
Carry it over
Serve with some chilli powder for dipping this meat
How much meat you got?
A whole pot of them
Just waiting for you
What's that? A pork head?
Yes, they are so good
Let the manager cut a piece for Uncle to try
No need to say, it's all good
Want some fat part, Uncle?
Oh my, what a big piece!
A big bite of meat
hmm
So tasty
I'm hungry now, and it's so good to eat
This piece
This piece is fatty but not greasy
It doesn't matter, I can eat anything fatty or lean
I am not picky
Pig tail is my favourite
This is the pig's tail of the black pig
Isn't it, Uncle?
Auntie, come and try
Come and try one piece
You give her the tendon
Oh dear
I'll eat some
Don't panic
Your hand is out of your throat?
Don't be in a hurry, take your time
Okay, take my time
Try it
Use chopsticks? Uncle
No chopsticks, just use my hands
Okay
Like the bandits, always doing it by hand
Good, tender
Kuan, come and eat
You don't hide there, what do you want to do?
Eat all the meat
I'll do it by hand
Just take a piece and eat it
This one, Uncle
This pile is so good, this pork feet
It's so nice
Here's another piece
This one is the best, fat and lean together
It's good
Try it. It's been a long time to cook
So tender and soft
This is actually quite good when eaten hot
Nice
Can also be eaten after cooling
Uncle, this is also so good when it's cold
The taste will go into the meat when it's cold
Now during winter, hot eating is also nice
The texture is also better when it's cold
Oh
So tasty
Yes
Good
Look at this piece, Uncle
This is a nice pile of elbow leg meat
Let me show you this
How's that?
Eat it as a whole
Nobody can eat such a big pile
Everyone eats
This is at least 1.5 jins (750 grams)
One piece by one piece and I can finish it slowly
You think I can't eat it?
Good
Isn't there chilli pepper powder here?
There is the chilli powder
Take this for dipping
It's also delicious after you dip it
It's tasty. Try it, Uncle
I'm the kind of person who wants big mouthful meat
Big bite of meat
If you want to eat, just give me a call
I'll bring the stock down and serve it to you anytime
This is what it's like to eat meat in big bite
Eat all the way to the top
Eating like uncle
It looks so delicious
Anyone gets scared when they see it
Anyway, meat never get bored
Anyone else eating two piece is about enough
This one was so good
Here's more stir-fry dishes
There's also soup
Take my time with other ones
Take my time
Take your time
Eat one by one
Okay, almost bye-bye
My Uncle loves all the master stocked pork
It's soft and tender
I think I can't stop eating it
Continue
The fatty one is so good
I want even more of this
I want to eat it again and again
Eating this is so nice
Okay, that's it for this video
No need to record
Let eat meat
Eat Meat
I think we can finish this whole plate for lunchtime
I can't stand it anymore
I can't stand it anymore. I need to eat it straight away.