Eh, eat gently
You've already eaten 4 of them, that's about it
3 of them
Hello everyone
Hi, everybody
This piece of meat is the shoulder
Shoulder meat of a pig
I will using it to make meat balls
Cut through from the middle
Cut to the point where the pork skin
Then grab here
Push it
Use the meat to rub the knife
Not a very clean cut
Uncle, you might be able to cut it cleanly if you are doing it
Slow down, claim down
Don't rush
Yes, I'm in a bit of a hurry
Good
Take your time
Then we slice out the meat using the slicing method
Do you know why use this meat, Uncle?
The meat for the meatballs should be half fat and half lean
It's better to shape it for this meat
It's easier to have the stickiness
Uncle, you know everything
We need to have lean meat if we make meatballs
If there is more lean meat, it will produce a stronger stickiness
The meatballs will be more rounded
What do you think is most important for a chef?
Knife skills?
And?
I don't know
Cooks as a profession
Need to be precise in one pathway
Be profound in what we do
Need to keep learning
In the past, people could be a chef without a degree
It's true that they don't require a lot of education
But for a person's patience and practice's
demand is very high
Also a test of one's coordination skills
It's the same for anything. Not just for a chef
All about patience
You will be good at what you do when you put your time into it, won't you?
Yes
People can see it too
Eh, yes
Recognize you from the bottom of their hearts
It is
Be different
Why do we shred this meat?
It's to
make it taste a little bit better
Shred it and then cut it into small pieces
then chop it a few times
Okay, the meat shred is ready
You can see that the ratio is
about
4 to 6 (fat to lean)
hmm
40%-60% percent
Then, put this meat together and chop it up
It's actually very easy to mince meat, too
in the shape of a figure of Chinese eight (八)
Chop downwards
This way
Good
Chopped it up like this
Still can see pieces
There is also fine minced meat
This will do
The next step
Prepare some other ingredients
Add half an apple
Cut a carrot
Add a mushroom
Add two more scallions in
Chop another piece of ginger
ok
Now let's season it
Add 5 grams of salt
Two jins (1 kg) of meat
Then add a bit soy sauce for colour
Good
And then add some cooked rice to it
to add some texture to it
Then crack two eggs in
Add one Chinese plain bun (or some bread)
Soak it in water
It's easier to break when you stir it
Now let's stir it up
Stir it with force
This is just like making BaBa meat, you have to stir it well
Yes
That's what makes it sticky
Sweet Potato Starch
Crush it up and put it down
good
Then add some water
It turns into corn BaBa?
Corn BaBa?
Yes
Smash it like this
Did uncle you play with mud when you was a child?
No
I used mud to make wheels
Making toy cars
You have an artistic talent?
Yeah, use a stick to make a rod
Let's round it to make balls
Then when it's time to put into oil
I will give it a second round
Four four four
Twelve
Fifteen of them
Start frying
Whole pot of oil
You need that much?
Yes
This is really wide oil
It's not that wide
Not quite wide enough
You see there is still space not filled
Mix some sweet potato starch water
Dilute it a bit
Make it like this
You can see the drawing
When the meatballs are ready
Put them in starch water for a while before frying
You guys have a hard time in the kitchen on a hot day
It's burning up
Yeah, this part of belly is hot
I can't even touch the belt, it's hot
Everyone need to face their issue
The man on the boat is comfortable in the summer time
But they will have a hard time in winter
Isn't it?
Yes, that's for sure
By the way if you don't want to use wide oil
Use this kind of small dee pan for frying
Put in 70% full of oil
This pan should hold about two jins (1 kg) of oil
A pan with a small diameter like this one
Use much less oil, you can fry the meatballs one or two at a time
Take your time to fry them
If you don't want to use wide oil
You can use a small wide oil
Turn the heat down to medium-low
Then start round the meatballs
Again
Grab a handful of starch water
Drizzle on it
To round it up like this
Let the starch adhere to the surface of the meat
Here we go
Okay
Make sure you roll it in gently off the edge
Do not drop it straight down
It will be broken if you throw it down
Okay, from the edge
Don't move it until it's set
It's set right away
Not really, let the starch on the surface dry
It has to be set before it works
Another one here
Take a look
Gently push, gently
Feel it
It looks very good
How many can you eat, Uncle?
One?
Just one?
I can eat three or four
I'm not hungry yet
When I was hungry, I can eat three or four
I always eat three or four like this size
Uncle, it's true
Okay, that's pretty much how it's fried
It took about six or seven minutes to fry
The colour looks very nice this way
Good
Okay, we're done
Not done yet, only half done
This is better for making some pre-prepared dishes
Do you know what pre-prepared dishes are, Uncle?
I don't know
That is, if you have this dish on the menu
All the meatballs will be fried and put away first
Pre-prepared all the meatballs
Then I'll cook it from that when you order
This meatball can be simmered for an hour or two hours anyway
This meatball won't break
It's better to have enough time to braise
Okay, next step is to braise the meatballs
Happiness Meatballs
First, let's fry a base
Ginger and scallions
Put a little oil
This scallions let's crush it a little bit
Squeeze them to break it up
Then add some this ginger
Give them a pop in the wok
Drizzle some soy sauce from the side of the wok
Good
Water
Then add a little bit of dark soy sauce
Use sugar to neutralize the saltiness
Put a few Sichuan peppercorns in
A few
Then put one of these cinnamon bark
Pinch the cinnamon and throw it in
Good, the soup is about to boil
I'll put them in
Put the balls down
After the meatballs are fried in this way, as I have done
It won't break easily
You just braise them like this on a low heat
It won't break for two hours
This takes over an hour to cook?
An hour and a half
Braise all the meat tender and soft inside
But keep the outside skin intact
After it's cooked
Once you get it open
It's full of juice and tenderness in your mouth
The soup is boiling, adjust the heat
Just to keep it boiling all the time
Keep simmering
Boiling
But not boiling too much
Then put the lid on
Braise them
9*9=81 minutes
9*9=81?
One hour and twenty minutes is enough
Okay, Uncle, take a break
Good, good
I'll call you when it's about 5:00 pm
Yes
Okay, it's time, Uncle
Good
It's 90 minutes
A few more minutes
Good for you to bite easily
Let's fish them out
They are not broken at all
isn't it?
Okay, make a gravy now
For the thickening gravy
Don't want the oil on top
You can't thicken it with oil
See the soup is boiling, Uncle
Off the fire
Once the pot is off the heat, the temperature will drop
It's not 100°C
Is the starch water a little less?
Take time to put it in
Can't thicken it all at once
Oh, it's like making bean curd?
A bit at a time
Yes
Okay, add more
Look, it's muddy when it goes down
It's thicker now
But it's not quite there yet
Add a little more
Look at that starch water go down and it's muddy
When the temperature comes up, it will be transparent
Look, it's hang on the spoon
The layer of oil on the surface of this soup just now
Get some out
Use it as a brighten oil
This is the oil on top
Add some to it
And the gravy will shine
Okay, now for the drizzle
Is it good?
Give it a drizzle like this
Right away
It's just like house renovation
Eh, it's shiny
isn't it?
Yes
Okay, let's go
Let's try it
Yes
This looks delicious
Get it open like this
and then dip it in that gravy
Mmm
Very tender
I just do it like you do
How's that?
So nice
Is it very soft in the middle?
Yes, it's soft
It's even better than BaBa meat
Very tender in the middle but not broken
Oops, don't talk too much
I'll keep eat this... good stuff
I'll see how many I can eat
I was saying eat two or three before
If I'm hungry
I can eat one with two bites
Really?
Yes, this one isn't greasy
If it's greasy, you still can do it
I haven't even finished one yet
I'm almost done with my second one
Oh dear, eat gently
If you're not gentle, I'll do it brutally next time
You will be afraid
You try
As long as I'm hungry
Open it up
Dipping the gravy
Eat two in two bites
Six more to go
Seven to go, they can eat one each
I'm almost done too
You've eaten 4 of them already
It have to be almost done
I ate four
Erwa ate four
I ate four
Making good food
It takes time
Need to put time into it
to make it a delicacy
Here fifteen meatballs
The total cost is over thirty yuan
It took a long time
That's about two hours
Two hours
Good
You can learn this dish
This is the end of the video
bye bye