Chef Wang teaches you: "Sichuan Braised Pork Knuckle" 过年硬菜“川味家常肘子”，软烂入味，肥而不腻

[@承達蔡-n7h]

光是拿出一根完整的肘子就不家常了

[@黃志明-g6t]

過年或聚餐吧！

[@lijianing]

确实，王刚的很多节目中的猛火和宽油就很不家常了！

[@chichiu1982]

40分钟过火了吧？？烂乎了

[@erinjhang242]

😂笑死😂

[@kevinlantw]

對現代小家庭可能是如此，但對以前大家庭逢年過節來說很常見的啊？過年前一兩個星期就開始在準備了。 以前年菜都是自己家裏做的，不像現在都幾乎外面買的。即使長輩願意做，晚輩也會覺得沒必要累到長輩的。

[@shaozongmurong]

友情提示：如果没有喷枪，可以将空锅烧热，然后把肘子皮按在锅上摩擦烫焦

[@alanli3190]

火太小肉都快熟了了皮还没焦怎么办😭烫的拿不住了

[@AsiandOOd]

@@alanli3190 要用铁锅，铝锅不沾锅不行。如果实在没有的话就放油煎，煎到金黄

[@natsonwang5241]

切开之前直接火烧即可

[@miyuminyu]

新年快樂！寬油快樂！ 🧧🎊

[@tw6437252]

肘子煮好後先切片再擺盤會更方便食用

[@Cyberia398]

Happy New Year from Australia, Wang Gang! Thank you for another delicious recipe! But - what happens to the pork stock after pressure cooking? Does it get used for anything else? Soup? Braise?

[@0902mei]

It seems not necessary.

[@Louiessss]

Dont recommend using it as soup or braise because even after removing the foam, some unhealthy substances from the raw pork still remain in the stock

[@stargonk]

總結:怕麻煩的同學，可以請攤主直接煮好外帶

[@ycchung7053]

好美味的肘子，啖啖肉👍👍😋😋

[@jni777]

今年會有回去煮年菜給四伯爺吃的影片嗎

[@wolpumba4099]

*Recipe: Braised Pork Knuckle by Chef Wang Gang* * *0:00:04** Prepare the Pork Knuckle:* * Separate the knuckle from the trotter. * Slice open the tendon meat to reduce stewing time by over an hour, which is crucial for home cooking. * Singe the skin with a torch until slightly charred to remove the gamey smell. * Soak in 40°C water for 3 minutes to make it easier to scrape off black residue. * Scrape the skin clean to prevent residue from sticking to the meat. * *0:00:48** Prepare Spices and Pre-cook:* * Combine ginger, scallion segments, dried chili peppers, red Sichuan peppercorns, and bay leaves with the knuckle. * Fill a wok with water and add the knuckle, spices, Chinese cooking wine, salt, chicken bouillon, light soy sauce, and dark soy sauce. * Boil, reduce heat, skim foam, then transfer the knuckle to a pressure cooker. * Cook skin-side up for 40 minutes on medium heat after steaming begins; alternatively, simmer for 2 hours without a pressure cooker. * *0:02:00** Prepare Other Ingredients:* * Mince ginger, garlic, and scallions. * Finely chop pickled red chilies (60g) for intense flavor. * Finely chop Doubanjiang (fermented broad bean paste). * *0:02:26** Cook the Knuckle:* * After 40 minutes, let the pressure cooker cool slightly before opening. * Test with chopsticks; if they pierce through easily, it's done. * Carefully remove the knuckle with a strainer to avoid damaging the skin. * *0:02:48** Prepare the Sauce:* * Heat rapeseed oil and pork lard in a wok. * Add red Sichuan peppercorns, minced ginger, and garlic; stir-fry until fragrant. * Add Doubanjiang and pickled chilies; stir-fry until aromatic and the sauce turns red. * Add water, bring to a boil, and season with salt, sugar, chicken bouillon, light soy sauce, and white peppercorn powder. * Thicken with starch slurry, add chopped scallions, and finish with scallion oil. * *0:03:51** Serve:* Pour the sauce over the knuckle. * *0:04:05** Technique Summary:* * Use a front knuckle for better texture. * Slice the knuckle before cooking. * For knuckles over 1.5 kg, stew for 2.5+ hours or pressure cook for 50 minutes on medium heat. * Adjust the sauce to your preference. I used gemini-1.5-pro-exp-0827 on rocketrecap dot com to summarize the transcript. Cost (if I didn't use the free tier): $0.0183 Input tokens: 12131 Output tokens: 635

[@АлексейНиколаев-ы7б]

Сэнсэй!, лучший повар Китая!!!

[@adelsaleh938]

很棒的食谱！我想知道你为什么不把之前准备的肉汤加到酱汁里，而只加水呢？

[@无趣的灵魂-x6n]

吃肘子最怕腻，所以不要肉汤而是另外制作酱汁，并且炖肘子的时候已经加了很多调料

[@justinlu8539]

關注美食作家王剛，這裡終於有一款你做的出來的菜

[@anuboga63]

Can we drink the remaining stock from the cooker as soup? Or use it for cooking??

[@kxa1094]

There is too much seasoning in it, which will be salty if used for drinking, so it is not recommended.

[@Louiessss]

I dont recommend using it as soup or braise because even after removing the foam, some unhealthy substances from the raw pork still remain in the stock

[@netc5937]

of course you can use it as normal salty stock

[@WeiGe-8888]

*准备过年了。💓*

[@mzli1229]

在国外买到了王刚老师的辣椒酱和豆豉，期待啊😊

[@uese]

换设备了？咋变电影画幅了？

[@polyf1115]

王師傅的家常跟一般人不一樣

[@MC0825]

最近转运了王刚火锅底料，直接把火锅店开家里了，味道完爆华人超市所有其他品牌😂

[@KK-1239]

浇汁前应改刀码盘。

[@ck574b027]

用噴槍手在肉旁邊感覺是自己的皮收縮

[@sirius9703174]

燒肘的原湯還能做什麼用嗎

[@酷A生活日常]

滷肉

[@gtx970ultra]

你这高压锅装水装得太满很危险，汽孔一堵就GG

[@小夥伴-q1i]

麻辣鮮香

[@HUIYI-e9r]

有没有不辣的板本？？

[@Ranmxc97]

把豆瓣泡椒换成柱侯酱排骨酱等不辣的酱应该也行

[@tom1662]

也可以用鲍鱼汁加生抽老抽糖收汁

[@盏窝儿]

如果一点辣都吃不了，泡椒不要~豆瓣酱改用成3年以上老豆瓣酱，老豆瓣酱不辣但是酱香味十足。

[@JohnSmith-ps7yq]

Chef, does dark soy sauce have a thicker consistency than light soy sauce?

[@YoshiActorEggman]

Yes. Also has a different taste - sweeter.

[@muta12567]

祝剛哥新年快樂~

[@yinluo1629]

安逸😂

[@哈哈哈里斯]

应该先焯水打了血沫子再下香料，不然花椒很容易跟着血沫子一起被打出去

[@淡水大芳]

大廚這樣做也是可以的節省時間

[@ht8165]

打出去不也挺好的

[@Maui_ma]

the thumbnail it looked like hes about to cook rufus from Kim possible lol

[@YaNKeeR_]

Second ! Happy Friday! 😆

[@療癒靈魂]

嫌太麻煩的請去王剛老師的店吃

[@ivan1003dc]

想吃

[@lkmbird0314]

什麼時候再教我做蛋炒飯阿. 我忘了 .KZbin教沒事的..放心..

[@PlatinumFriends]

ky🐸滚啊

[@fengbin0826]

切开的好像没感觉 好多地方看都是完整的形态

[@samlee7428]

家里做法的话还可以

[@vycheslavvycheslav3402]

ПРИВЕТ ИЗ РОССИИ 🇷🇺

[@chichiu1982]

姜也太多了

[@川普和津實]

我家從來沒有雞精😂已經不家常了😂😂😂

[@PlatinumFriends]

放不放影响不是特别大

[@Segawa-Alessa]

硬菜。但是家常（？

[@李乐乐-c7q8t]

做个蛋炒饭教程吧

[@chinagarden7100]

做个人吧

[@kuanyuchen7569]

看成..「過硬年菜」…想說都過硬了怎麼還會有軟爛肘子😂

[@wolf6155]

这肘子有点方…

[@hobbylibby]

感觉腱子肉总是烧不入味。

[@洪俊毅]

肉煮到接近喜歡程度熄火泡一晚，再沒入味就兩晚

[@shauaima7683]

家常肘子一点不家常

[@joemariobraga4587]

聳人聽聞

[@chichiu1982]

那么多汤？味道都跑到汤里去了，等于吃汤渣，不柴才怪，

[@wangfengfight]

这个菜就是让你蘸着汁吃的

[@王子-f2o8k]

处理死尸的工人

[@as2952914392]

想問一下，為什麼影片都是餐廳那種做法 不太說一般家庭那種火力的做法呢？

[@Ranmxc97]

王刚用的炉灶就是酒店餐厅里的，跟家里的炉灶火力不一样，所以区分开以保证严谨

[@麥香魚-e5t]

他的比較特別 一般都是教你怎麼做出家常菜 他是教你怎麼開店做出餐廳菜 也是有一些家常菜作法 大概佔2成吧