Hello everyone, I'm Wang Gang
Today I'd like to share with you a dish that has become quite popular in Zigong recently
Qiaotou San Nen (Three Tenders)
Is this stomach top end?
The stomach
It's pork stomach
Adding some water starch
Is it potato starch or sweet potato starch?
Sweet potato starch
Okay, sweet potato starch
with a bit of Sichuan peppercorns
Sichuan Broad Bean Paste
Pickled Chilli Peppers
Pickled Chillis
Chilli Flakes
Matured Ginger
MSG
Okay, fire up
This is salt, right?
Salt
This is the local salt from Zigong, isn't it?
Yes
Add some more starch water
Prevent the heat rising too quickly (also thicken the sauce)
This is local rapeseed oil right? Master
Rapeseed oil with some lard
Mixed with lard
Yes, I added a bit of lard
This pork stomach will be stir-fried with high heat for a few seconds for a super quick dish
Today Chef Xie brings us a dish called "Qiaotou San Nen"
5 6 7 8 9 10 11 12
About 12 seconds then the wok is removed from the heat
This is a very important dish in Zigong
How long has Chef Xie been doing this?
Over 30 years
More than 30 years!
Chef Xie, I notice your kitchen looks like this, it's open to everyone
Aren't you afraid that your peers will learn your skills?
Or diners coming to learn from you
A lot of videos were recorded, I don't mind it
What?
Many people recorded videos
A lot of recorded videos?
Yes
You're not afraid that people will learn from you?
I'm not afraid at all
No at all
This is a very authentic technique in Zigong
1 spoon 2 spoons
High oil temperature
Super Quick Stir Fry
So fast
The pork kidney takes even less time
It shouldn't take more than 10 seconds
Yes
No more than for 10 seconds, right?
Yes
The pork liver doesn't need to be marinated in advance
Not really
Just thin sliced and washed
Wash up
Just clean with water
Some people ask me if I marinate anything at all
I'm do marinating, I stir fry while cutting, no time to marinate
If it's marinated and put away
It may not come out as tender
I have never marinate
It's always better to stir-fry them as they are, because they taste more tender
It's a very time-sensitive dish
This is the shortest in time
Chef Xie just saw the pork liver change colour and immediately got it up
Good, let's serve
Now I will try these three tender dishes
Which one do I start with?
Pork liver first
Pork liver is not good after it's cold
The pork liver is sliced very thin
Tender
Try the kidney now
This kidney is cut into larger pieces
I think it's for the texture
It tastes good
Now this pork stomach
I've eaten several pieces of this pork stomach
The first piece was more tender and crunchy
But these 2 pieces after that
It's a bit spongy and tough, which means it's
It's not all from the stomach upper end
It's mixed with stomach upper end
With the rest of the pork stomach
This is a dish that most people think it just goes down for 10 seconds
You counted 10 seconds from the time the ingredients went down
But you didn't count the fact that his wok was heated hot and the oil was very hot
The wok is off the heat after 10 seconds after the food goes down
But it's still heating up after it's off the heat
This is why it's possible to cook all the ingredients for such a short time
You can see the oil
This kidney has the most oil. It's a plate full of oil
This one has about 3 liangs (150g) of oil as the owner said
I think there might be 4 liangs (200g) of oil when he put it in the wok
Because there was some oil that he didn't make it to the plate
Everyone love to eat sit fried pork liver
You better to eat the pork liver first
For pork liver
No matter who stir fried it, how tender it is
After it's cold, it's not tender anymore
Because when the liver is cooked, when its temperature
slowly decreases as time passes
The pork liver will harden
And then
It also may tastes a little strange when it's fully cold
So this dish must be enjoyed hot
So who is the Chef?
Relative of you?
Father-in-law
This restaurant has been open for a long time, hasn't it?
It must be more than 30 years
I think it was
Then you must not have been here at that time
I think it was opened in 1984
84?
Yes, me is the 3rd generation
Overall it's very good, but the pork stomach is a bit tough
The stomach is not very stable
Some of it is tender crunchy and some of it is tough
That's normal
For example
If you eat every single piece of them is tender crunchy
That's means they've been processed, you know?
It's been treated with baking soda
Yes, it's about the same anyway
If you don't want to use alkali, go for the stomach upper end
Then trim off the thick layer of skin and throw it away
The middle layer is the tender one
That dish has to be sold for 200 yuan to sell
You're an expert
I see your kitchen is in this open place
People can past the kitchen
You don't mind people just gonna learn the skills?
Learn from your father-in-law's skills
No, it doesn't matter
Just like your show my father doing his stir fry
The seasoning and everything looks so simple
But in the real word
It's not as easy as everyone thinks
That's a lot of skills on control fire and time
Also the spices that go with it
Everyone will have different approaches anyway
The final dish is different too
So you don't mind these dishes
This stir fired technique
That more people to learn how to do this?
Let other people outside Sichuan learn this technique
He could stir fry it and eat it in home
But of course not using your brand or title
You guys okay with that?
If not using our brand, you just do what you want
Ordinary people make their own version of this at home
Bot use our brand for business, you just do it
As long as it works out
As long as it's good and tasty
Just do whatever you want to do
The ultimate goal is to let it taste good, and get to know it
The main thing is to make this cooking method
Reach more people who can't eat it
Let them learn for themselves that they can cook and eat
That's not a problem
Okay, now let's summarize the three dishes
These three dishes must be eaten hot in order to get
The tender crunchy
And then for this local home style dish
Our local home style dish in Zigong is a bit heavy on oil
a bit heavier on oil and salt
And then the spiciness I think is a medium spiciness
At least for me
This is in fact our home cooking in Sichuan Zigong
It's just that Chef Xie has made the most of the time and fire in the wok
If you're interested in how to cook it, I'll do a video later
Twist with my own method
Use my very own method to understand this dish
Then sharing with you the taste of our home style cooking in Zigong
That's it for this video
Bye-bye