Hello everybody, I'm Wang Gun
In this video I'd show you how to cook a home cooking dish
Shuizhu Omasum
First we prepare fresh omasum 600 g
Cut into even size
Then we prepare the sides
One handful of bean sprouts cleaned up in water
You can choose any side you like
2 garlic sprouts patted loose and sliced in strips
Some celery sliced up
Some spring onions sliced up
2 shiitake mushrooms sliced in thin slices
Next, we prepare the seasonings
Slice up fermented chili 20 g and some fermented ginger
Slice up Wang Gun Hot Pot Seasoning 60 g. (Available in my online store or make it following my recipe with links below)
If you can't get Wang Gun Hot Pot Seasoning, any commercially available ones will do.
Mince 20 g of garlic
Next, we start making the "knifed chili"
Add in dry chili (~10 g)
Add in green Sichuan peppercorn
First, heat up the wok
Add some oil in the hot wok
Remove excess oil and put in dry chili and Sichuan peppercorn
Fry under low heat until the chili and Sichuan peppercorn aromatic and crispy
Make sure not to burn it
After frying, take out and mince it
There is the knifed chili
Knifed chili is used in all Shuizhu cooking style dishes
Next, we start cooking
First, heat up the wok
Add some cooking oil in the hot wok
Heat up until the temperature gets to 180 °C
Add in some chili and Sichuan peppercorn
Add in the side ingredients
Stir fry a few times to cook through the side
Add a pinch of salt (~ 1 g)
Stir and mix before putting them at the bottom of the plate
Again, add some oil and heat up (~ 150 °C)
Stir fry sliced fermented chili and ginger
Then add in chili bean sauce 8 g
Stir fry until the oil turns red
Then add in Wang Gun Hot Pot Seasoning
Melt the seasoning under low heat
Do not cook under high heat or it burns easily
When it's well melted add in some water
Boil the broth under high heat
Put in sliced shiitake mushroom after boiling
Seasoned under low heat
Add in salt 1.2 g
Add some sugar
Some white pepper
After seasoning add sliced omasum
Bring to boil under high heat
Take out omasum after boiling for 10 seconds
Do not over cook the omasum more then 10 seconds
Then add in some broth
Next, we put in topping seasonings
Add in minced garlic
Better to use fresh minced garlic to give enough flavors
Sprinkle some knifed chili on top
Some chopped dry chili
Skip this if you don't want the dish being too spicy
And a spoon of Sichuan peppercorn powder for those who like the numbing spice
Then sprinkle some toasted sesame seeds
Next, we splash some oil on top
Add rapeseed oil in a hot wok
Heat up until 210 °C and splash on the dish
Authentic home cooking Shuizhu Omasum is done
The followings are the tips for cooking Shuizhu Omasum
First, use fresh and dark omasum with out being processed
Second, you can choose the sides as you like
Third, Shuizhu style dished can use knifed chili
Fourth, do not over cook the omasum or it will be rubbery
Fifth, better to use rapeseed oil on top for the fragrance
The aboves are the summary tips
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