Chef Wang teaches you: Shanghai style stir-fried eel, amazing stir-fry skills! 响油鳝丝【Cooking ASMR】

下面是响油鳝丝的技术总结：
The following is the technical summary of Shanghai local stir-fried eel：
第一，不能将鳝鱼血洗得太干净，否则鳝鱼很容易变黑发臭
First, you can't wash the eel blood too cleanly, otherwise the eel can easily turn black
第二，鳝鱼可以让摊主宰杀
Second, let the stall owner to handle the killing
第三，此菜可以多加一些胡椒粉和白糖，这样有利于去腥增香
Third, this dish can add a bit more white pepper and sugar than usual
第四，响油最好用猪油，这样成菜会更香
Fourth, the final step is best to use lard, so that the dish will be more fragrant
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on KZbin sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!
Translated and rerecorded by Voiceman Jay

[@chefwanginternational]

下面是响油鳝丝的技术总结： The following is the technical summary of Shanghai local stir-fried eel： 第一，不能将鳝鱼血洗得太干净，否则鳝鱼很容易变黑发臭 First, you can't wash the eel blood too cleanly, otherwise the eel can easily turn black 第二，鳝鱼可以让摊主宰杀 Second, let the stall owner to handle the killing 第三，此菜可以多加一些胡椒粉和白糖，这样有利于去腥增香 Third, this dish can add a bit more white pepper and sugar than usual for Shanghai flavour 第四，响油最好用猪油，这样成菜会更香 Fourth, the final step is best to use lard, so that the dish will be more fragrant

[@meilanchiu6538]

Him po”.gg:)” Iyt said he had a little time I. Qwwefhm,lp

[@PixelProlo]

Thank you for this intersting Recipe. Here in Northern Germany we eat cooked and smoked Eel

[@fancynotes8899]

中英文对照的技术总结简直太贴心了！王老师加油！

[@thegingebot]

Love the pimped up beat over the b roll at the end.

[@yegong1425]

上海菜馆做法是在鳝糊盛盘后在顶部开一个小窝，小窝里放胡椒粉细蒜末葱花，最后淋热油，这样能保证鳝糊上桌时依然有响油声，同时蒜末葱花也炝熟出香味。

[@fancynotes8899]

光是看你的描述都觉得😋。可惜我这里买不到原料

[@darkerthanblackk1]

Your knife skills are amazing! Thanks for the video 🙏

[@yuantibudiono1286]

The first time I cook the yellow eel, your recipe is 👍👍👍👍

[@lovichu]

Wow, good recipe. It's looks delicious. My friend. I'm korean. Nice to meet you.🌟💥👈👍🌟💥🌟👈💥💥🌟

[@Musiqking06]

I... LOVE this dish

[@YouTubeYouTube-qg6vl]

Yeah eels taste so good

[@kunthylarasatycm7659]

Thank you Chef

[@moocow7191]

Very nice. Why on medium heat?

[@karlk7070]

Medium heat of these professional stove equals highest heat of home stove

[@bbbb-qg5cl]

支持😘

[@Misteriadadisekitarkita]

the only gang I Love is only Wang Gang

[@lolilollolilol7773]

Eel are one of the rare fishes that have red blood.

[@chadchan1316]

prefer the old music from the first channel

[@碧娥-v8t]

王主㕑早

[@lawrencechung1085]

为什么没有了你的旁白? 可以上传纯中文的吗？ 像这样的太没意思了。

[@mjf4186]

原版在 美食作家王刚 这个频道里

[@zhangxiangmiao6962]

这是给老外看的

[@Vonsair]

封面的眼神实在太过智慧

[@ТимурАбылгазин-и8я]

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