Hello, everyone!
Hi, everybody
I would like to share a dish with you today
Stir-fried Diced Pork in Chinese Brown Sauce
This recipe is from Shandong province
Originally I went to Shandong to learn spicy chicken stir-fry
When I was there, I also asked about this dish
A local chef described to me how to make this dish
So today I will try it
Give it a try
This dish also can be made with chicken
Then it's called Diced Chicken in Brown Sauce
Chicken in Brown Sauce
What we do here is Diced Pork in Brown Sauce
Stir-fried Diced Pork in Chinese Brown Sauce
First cut the pork into thick slice
About 8mm thick
Here it's a little bit more than a jin (500g) of pork meat
Actually, if you make it at home, you just need
half a jin (250g) is enough
That's more than enough for one serving
Then we knock this meat slice around a bit
Although there is no tendon in this meat
But the knock will loosen the muscle
Better for marination and flavour
Would you like to try it, Uncle?
Knock a slice
Okay
Here you go
Try it
I'm here to be your apprentice
Too heavy, heavy
Lighter
Be gentle
When you hear the knocking sound, it means it's gone through
That's too heavy
I know, the back of my knife hit the cutting broad
Hold the knife flat
You see how it doesn't knock
I know how well you can butcher a whole pig
But you need more practice for knocking the meat
Okay, let me
It looks okay
Of course you can control the weight of your knife as a chef
I am only good at butchering pigs
Do you have the skills to do that?
I think I can get used to it in two or three days
You still need more time to do the practice
Put them together to cut
It's been a while we haven't go out of province
It hasn't been out for over a year
Yes
Never been out of Sichuan
I think so
I haven't gone out since I came back from Jiangxi
Yes
I think we went to 518 lab after that
518 was the time before
in Chongqing Fuling
Peilng
Fuling
Peiling
Fuling or Peiling?
That word is pronounced as Pei
Okay, cut them into dice
Don't see there is not much of meat
That's at least 2 servings for this much of it
Some restaurant only do 2 liangs (100g) per servings
You stir-fry 2 servings for 1 jin (500g) of meat
2 liangs (100g) doesn't look good in the plate
That's how they make money
3 liangs (150g) at least for a proper serving, 2 liangs (100g) is just not good enough
Let's wash it
Do you know why there is always something coming out of the meat?
Uncle
It the blood
Blood
hmm
I always wash the meat after cutting
Any ordour will be gone
Don't be afraid of trouble
A good butcher will always try to drain all the blood from the pig
But there is always some blood left
There's no end to it
But be careful
If you buy a piece of pork with water coming out
It might be bad
That's water pork
Blood is normal but water is not
Blood is normal
There is such a thing as water coming out
The pig is too tender
He's overfed the pork
The pig just eats too much watery stuff
Too watery means taste is no good
And then squeeze out of the water
I'm making this dish entirely from memory
There maybe something not that right
You gotta say it
I do not know the process
After I try the finished dish, if it's good
Then it's done right
If it's not that good, then it's not done right
If only there were peers
Point out what I am doing wrong
Good
All the water is out
Ready to marinate
Look at that, so much water coming out
That's right
Prepare some of this now
Ginger
Give it a chop
And then this
Spring onion
The juice is coming out
Definitely
Chopped
Then add some water
Give them a rub
Now to marinate this
Diced pork
Put a little salt
A pinch of white peppercorn powder
A bit of light soy sauce
Grab and mix
Add the ginger and spring onion water in small quantities
This water will make the meat tender
It must taste different
Add some more
Prepare some egg white batter
One egg
Crack in
Then fish out the yolk
Then add the same amount of corn starch
Mix it well
This batter will be a thin film around the meat
Insulation for moisture
Let the meat retain the moisture inside
Okay, that's good
Then put it in
Just look at all the process, I am sure it will be delicious
Put this in
Good
Then give it a good mix
You see, let all the meat covered
Putting on a film
Bring me the sesame oil
Pour it in
Good
Put some oil into it
When you slide the meat in, they won't stick all together
Mix it up
This oil smells so good
Okay, this is ready
Make the sauce, put in some Chinese sweet flour paste
Good
A bit more Chinese soy paste
Make sure you control the amount
All those paste is salty
A bit of chicken essence
A spoonful of sugar
Less salt less salt
A little bit of salt
You said the paste are salty
Just a little bit is enough
Then we pour in all this ginger and scallion water
Then add a little bit of dark soy sauce to adjust the colour
Then we will have a brown saucy colour
A spoonful of dark soy sauce
Mix well
It's ready
Finally cut some vegetable
Just cut some the big scallions
No need the green end
The green end is tough, Uncle is hard to bite
Tough
Yeah, you can't bite it
For the scallion, we'll just
Just cut them into dice
It's easy
This dish can also be called Stir-fried Diced Pork with Scallions
Yes
Add 2 fresh chillies in there
Uncle wants a little bit of spice
So add a little bit of chili
If you do not want the chilli becomes too hot, cut it like this
If you want it to be spicy, chop it up a bit more
If you cut it like this
As long as you don't eat it, it's not really spicy
Uncle, isn't it?
Good, also give it a bit more colour
If you make your own at home
No need to add it
Okay, ready to fry
Pour in the wide oil
Let me feel the heat
Not so hot
It won't be hot, you just poured it in
Good
When you hear the oil sound, it's about 30-40% hot (90-120 °C)
This is the time to put the meat down
Okay, meat in
Don't move it right away
Let it cook
Wait for it to set
It's all set
After it's set, then move it a bit
Okay, look
It's very tender and cooked, Uncle
It looks crystal shine
Okay, fish it out
Once it's out, here's a tip
The oil in the wok should be brought to a higher temperature
Fry all the residue dry before pour the oil back
Otherwise the oil will be spoiled after a few days with water in it
After you can't hear the water anymore
That means it's good
Use a colander to get all the residue out
Then pour the oil back into the oil bowl
Then add in the sauce
Turn the heat down and sizzle it
And then
Put the scallions in
Also the diced meat
Remember, this is the time to put in some more oil
Go down from the side of wok or the sauce won't be moist enough
Then give it a stir-fry
On medium-low heat
Give it a high heat before serving
Add some more oil
Also go down from the side of wok
Okay, serve up
This is what the local chef taught me
Brown Sauce Stir-fry
Doesn't it look good, Uncle?
Good, so good
The colour is beautiful
The colour means the sauce are all covered on the meat
Let's eat
Yes
Try it, Uncle
Taste it
This is best to eat with rice
What is this meat?
Rabbit meat?
Rabbit?
Ah
Guess again
Beef?
Guess again
What kind of meat is it?
Pig Meat
Lean Pork?
Pork
hmm
Looks like rabbit
Auntie, your hand is dark because of walnuts?
It's been a few days
Yesterday
Your aunt is silly
Ah, what?
I wear disposable gloves inside
Then put woolen gloves outside
My hands are not that dark
How many have you peeled? I've peeled over 1,000 by myself
If I peeled more than 10,000, they wouldn't be that dark
Uncle, stop talking and eat the food, eat
The colour of Auntie's hand is like the colour of this dish
Yes
This dish is also very tender
It's very much to my liking
Not bad?
Yes
It's supposed to be cooked without the chillies
Uncle said to add some to match the colour
Actually it's not spicy
You shouldn't be able to taste spicy in meat
No spicy taste
No spice at all, right?
Slow down
I'm eating too fast
I want to eat them all
Eat!
That's good
After the pandemic fully over
I need to go out and learn more
Yes
You can't just live in the old days, can you?
Yes
This is actually so easy to make with this Suace Stir-fry
Marinating the meat first
Mix a Sauce
Then it's just a matter of cooking the ingredients down into the oil
Finally sizzle the sauce with all the ingredients
Get everything coated in this sauce
It means that the local chef is true to his word
Shandong people are honest and straightforward
Shandong people are honest
Truthful
hmm
The other chef
The chef who taught me the Shandong spicy chicken
He sent me 2 packs of his own spicy chicken
He fried it himself
Shandong people are
Real
Straightforward and honest
Straightforward
Well, that's it for this video
Bye bye
If I get another chance later
Bye bye
What is this? Fresh chilli?
Yes
You want to eat it?
If I have the chance, I'll go back to Shandong
To learn more local dishes
I can eat this