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all right check it out guys it's Trevor James take a look at this we are deep in the village today at this village house that I'm renting and today I am showing you how to make quoo twice cooked pork classic Sichuan recipe this is like upgraded bacon and young a is coming she's going to watch the whole process and I hope I can get her approval so she's going to say if she likes it or not and then she's going to make her own version after so we're going to see two different versions of quo Tang okay so let's get the ingredients we're going into the local market guys look at all the chickens we got to get pork and a few veg and oh look at this full action look at all the chickens wow look at all the chickens here okay guys look at that so
we're just pull picking out our pork and when you choose the pork you want the woar you want the nice fatty pork belly take a look it should be a mixture between lean and fat should be some streaking in there see right in there that's what you want so you want it to be fatty this is like upgraded bacon okay guys and look the swam these are garlic Shives these are classic ingredient for Sichuan food okay guys and here we are got our ingredients look at this going to cook a beautiful Sichuan meal for you guys in the most amazing Village home here we are first step is to uh boil some water okay so we gotoro look at this guys this is uh this is pork belly and you want this the section where it's streaky so it goes fat lean so
basically just from here to about here is good the rest you can see it's a bit too fatty so we're going to use this section and one portion is about 200 g so I'm going to make a portion and then Young is going to make a portion in the kitchen as well later so let's just cut this right here ra Jil ma okay so we're going to make two portions today I'm going to make one of my recipe and yang I is going to make one of hers okay guys and one of the most important ingredients is swam meow for both mapa tofu and quoo this is garlic chives and look fresh they give it a really nice aroma it's like an onion garlicky Aroma and uh very important you can usually find these in Asian grocery stores uh classic
ingredient a Jen yeah you got to cut the ends there we go okay guys first step is you just want to burn the pork skin take a look at First Step here you just want to burn the pork skin get rid of the hair until it goes a bit golden this is just to get rid of all the hair just get the get it till it's golden and then you want to scrape it off after and then you just want to scrape the skin just to get rid of that burnt layer that's just the first step for huo R guys there we go okay guys then once you got your pork we're going to boil it and you want to add some ingredients in there as well but just start the flame first high heat okay and then once that's started just take some ginger we're going to put ginger doong so big leaks you can
literally just take some big leaks the leaves so yeah we got ginger in there we got these big leaks and then you can just take some wajo citran peppercorn and a touch of leoo this is Chinese cooking wine you can just add one cap in or two caps in and this is all to just remove the odor from the pork yeah we're going to boil this 25 minutes guys let's get these side ingredients ready for this dish this is so delicious okay guys next ingredient is Swan meow we're just going to chop these up and the way I like to do this is to chop them into two sections the stems and the leaves and we're going to add these in at different sections of the cooking so for one portion of huo let's take about four three to four
stems okay and then we're just going to oh thaala okay so for huo I'm going to use two sections here the stems and the leaves so for the stems you can just slap it a bit and then slice it into diagonal strips and this lets it kind of soak more flavor oh this dish is so good there we go here we are guys look we got the stems now we're going to cut some of the leaves we just chop these into about uh sections about you know like this long come take a look so just chop the leaves into like 1 in okay guys here we are we basically got all the ingredients ready this is a super simple dish it's like upgraded bacon it's like the most aromatic extremely flavorful dish and it all comes down to a few amazing Sichuan
ingredients first up we've got Doan Jang this is Sichuan fermented broadbean paste and the aroma on this is just oh it's Umami fermented it's extremely fragrant from chili and the fermented broad beans in there some of these are F fermented for over 10 years and then we've got LA ganma classic it's got these doer black beans in there which are classic Sichuan fermented black bean it's it brings another level of umami to it and then we're going to fry that pork in those two ingredients and add some MSG chicken essence and a little touch of sugar and then of course these greens in there and that's pretty much it's it's simple that's how I'm making it we're going to see how Yang a makes it after she might add some ginger and garlic in but uh I hope we can
get her approval and let's do it okay guys so it's 25 minutes just going to turn that flame off you can test it with the Chopstick technique it goes right in smoothly and there is a nice piece of fatty pork belly and you want it to cool down before you chop it so there it is so we're just going to put those on The Cutting Board one for me one for young iie let those cool you want it to be at least mid- temperature or cool before you slice it because if it's still warm when you slice it's going to the oil is going to explode when you fry it and basically with hle r you want to slice it into thin strips like bacon so your first slice kind of just even it out like that get it
even and then from then on you want to try and cut it as thin as possible into like little bacon strips basically and oh guys it's going to be so good look at that just nice thin little huo Ro strips try get it as thin as you can so yeah there you can see there it's all connected there thinly sliced oh okay sharper blade here just using the bottom of a bow oh much sharper oh there we go guys look at that nice and thin just like bacon this is upgraded okay so you can see young I skills are different much better than mine at slicing the pork but oh ch okay what a beautiful scene this is deep in the village so she's just going to slice that there it is oh wow okay guys here we got
everything we need this is called twice cooked pork cuz you cook it once you boil it once 25 minutes in those spices and then you fry it stir fry it so we got all the ingredients we need take a look basically we're going to put this is the most sensitive ingredient Doan Jang you want to put in not too much but not too little it's it's quite salty and it brings it a real Aroma it's very Umami you don't want to put too much but you definitely want to have enough in there so let's just start take some oil as usual every Sichuan fry station you should definitely have a bowl of oil ready to go okay you want to have enough oil ready to go let's start I'm using uh dyo that's the way I've learned it in class which
is um soybean oil got to get the chili apron LEL okay so most dishes you want to get the walk smoked up with oil first to get the walk smooth and so it's not sticking so start it on high heat this is just what you do most of the time for a lot of these stir fries you want to put in a big this Ladle is big and put one spoon of oil in so just coat the walk with that oil and wait for it to smoke this is high heat so you just want to keep stirring it okay here we are guys smoking oil pour the oil back in to your oil Bowl see it's smoking there look at that smoking and then you want to put the heat on medium low and just use a use about a half a spoon of oil put it in and right away pork goes in and the step here what you want to do is
fry your pork until it starts to get a bit of a golden Sizzle and it curls up so just keep moving it and the oil is going to start to come out too and we're going to remove that oil because it gets very oily there's a pool of oil on the bottom frying yeah you want it to be on medium heat until all the oils come out and it starts to get a bit go okay so now take a look guys you can see the oil is starting to come out from that pork you don't want to keep all that but you want to keep enough because if you don't keep enough the pork can get a little too crispy you want it to just be just the right amount of crispy okay oh yeah keep frying it up I hope that young ey approves okay CH okay guys so take a look there's
a lot of oil in there so we're just going to pour a little bit of that oil out you want to keep some but not too much cuz look how oily that is there just a bit in there okay back on Heat next step do ban Jang this is important this is an important ingredient but not too much just about a nice tablespoon there and then you want to mix it all in get it all separated this is giving it so much Aroma oh yeah look at that this is still medium heat oh look at that after it's mixed in oh yeah look at that guys oh wait till the aroma comes out you want to just use your hand like this get the aroma that is so and then you want to take this is where you need doer you need Lama you need another spoon of that this goes right in okay
and then you want to mix those in as well okay once those are mixed in oh wow and then once those are mixed in there you want to put the flavors in so for this dish you're going to put in bansha we Jing which is MSG you're going to put in Yesa just a little bit under ji Jing which is chicken essence and a little touch of sugar okay mix it in and then you want to put in your Swan meow again the roots and mix it in mix it up oh I am getting hungry for this okay and then once those soften up you can give it a bit of a fry you want to put the last bit in the swam meow leaves and put it up to high heat this is where you want high heat and you just want to stir fry literally just 10 to 15 seconds mix it through high heat oh yeah look at that there it is
you just want these leaves to be all softened up stir fry it nice can there it is and then serve look at that qu r oh look at that guys oh yeah there it is off and there it is guys wayoo right in the village I'm a bit nervous I hope Yang I is approving let's try it out okay guys oh that M wow I love F that's one let's get you at our landlord to try delicious wow I got the full approval guys I'm loving it qu roll there it is better than bacon upgraded bacon one of the best dishes in the world literally
can eat that every day it's a bit too F but let's see how young I makes her version now if it's different from mine Shula okay guys next up we're going to watch Young Aime quoo her special dish this is right in the village on the old 100-year-old walk oh she's just going to get the temperature got to get the can okay so oil goes in first oo this is so cool okay pork goes in look at that oh it oh and then doang look at that do going in so that's broad bean paste wow oh and then doer so we got Doan Jang and doer which is black beans R Bean Place doer ginging Jing W Jing so MSG and chicken
essence oh wow okay again the garlic tries bottom oh swam out yet the greens from the garlic chives and really this dish in my opinion I think it's all about the ratio of the Doan Jang how much broadbean you put in there cuz it can get salty pretty goodness whoa look at that guys okay and here we are we got young like guys hers smells like it's got extreme W extreme GUI from the wood smoke okay so I should you should cook a little bit higher heat okay guys there you go that is how you make quo we've got young eyes version here my version there I think they're both pretty good hers is a little bit better with the walk hay from the fire of the walk but that's how you do it I hope you enjoyed the video hope you're enjoying this new
food Ranger Village style series let me know what you think in the comments below thank you so much for watching and uh it's a dream come true to make this series for you thanks a lot guys a lot more Sichuan recipe vids coming up for you
