天冷了,让四伯买了些猪脑花,和家人一起吃一锅正宗麻辣火锅,看看四川人是怎么吃火锅的!

天冷了,让四伯买了些猪脑花,和家人一起吃一锅正宗麻辣火锅,看看四川人是怎么吃火锅的!


Hello everyone A few days ago, I made a big pot of hot pot soup base Then it has been staying still Today, the temperature has dropped by 10 °C And it’s raining now So today I’ll make a hot pot with the hot pot soup base We have Asian swamp eels and a lot of other stuff And also pig brains uncle brought from the slaughterhouse Over 10 pig brains for us to cook Now uncle is going to show how to handle it (pig brain) This silver skin is like… Uncle first put it in warm water wash it, and then tap it, and finally tear off the silver skin Uncle, you are skilled in it Sure thing, not kidding! Although the texture of pig brain is good elderly people shouldn’t eat too much Why? Because it contains a high amount of cholesterol Just like egg yolk Normal people can eat two everyday, which is fine If you eat too much, you can’t absorb it And there are some side effects You must be very tender to handle it If you are too rough, it breaks down If it breaks down, it tastes bad Uncle and I have finished washing the pig brains It took us about half an hour Not an easy work at all We have 14 here Is there 5 jin (=2.5kg)? 14 pig brains might not be enough Not enough for 5 jin Should be at least 3 jin, probably 3 to 4 jin for 14 pig brains Then let’s take out some of the hot pot soup base Slice it first Like how you slice a cake Have you sliced through? Yeah, should have Put in a bit of “kuan you” oil Alright If you can’t make hot pot soup base at home, you may also buy it Many people simply buy it and dump it into water to boil That way is still fine but it won’t be very flavorful If we want it to be more flavorful, we still have to add some oil first and put in some chili, Sichuan peppercorns, garlic and ginger and fry Then put in the hot pot soup base at last and add in soup stock to boil And season it after it boils Hot pot is such a good fit for winter, isn’t it? Yeah Warmer and warmer as you eat. Nice! The oil is ready Put in Sichuan peppercorns and dry chili first And then ginger and garlic I can already smell the flavor Garlic must be fried slowly on low heat Fry it until aromatic Then the hot pot can be aromatic Speaking of our local hot pot recipes, We can’t miss any of Sichuan peppercorn, chili, garlic or ginger And also doubanjiang (aka broad bean chili paste) The chili is turning brown slowly Alright, put in some doubanjiang The amount of doubanjiang depends on the amount of soup Neither too much, nor too little Otherwise it tastes unflavorful Alright, the doubanjiang is aromatic. Add in hot pot soup base Good It should be more than 2 jin? Yeah, at least 2 jin Let’s melt it slowly This is the hot pot soup base I made last time Uncle, do you think there are 5 jin of oil in the wok? Should be. 5 jin of oil For 5 jin of oil, I’ll add 3 jin of water into it Yeah Now let’s cook it slowly and wait Sure, sure I’ll make a dipping sauce for you. Do you want spicy or not? Eh-ya, not too spicy I’d like some garlic And this xiaomila chili pepper Chopped peanuts Ground Sichuan peppercorns Chili powder And also sesame oil Need a bit more sesame oil That’s my own preference And also some oyster sauce Some green onion Green onion and cilantro should be added at the end Some people may also want to add a bit of chicken broth powder Don’t add too much as we’ll season the soup base with it Uncle, would you like me or yourself to make it? You make it I’ll make it Spicy? OK, OK. Spicy, and some more garlic More garlic, sure Alright Chicken broth powder? Sure Numbing? (Sichuan pepper powder) Numbing is fine. Doesn’t matter (even if it’s very numbing) Chopped green onion and cilantro? Yeah, a bit Sesame oil? Yeah, yeah, yeah OK Oyster sauce? Yeah, a little OK. Soy sauce? I didn’t add soy sauce into mine Just a bit. Or it becomes more and more salty as I eat Just a bit OK Alright, I’ll season it first I’m putting this much rock sugar. Is that OK? OK, OK For a slightly sweet aftertaste Sure A bit of rock sugar And a bit of salt Alright, just a little salt That’s the good part about countryside Whatever you want to eat, just pull it out from the soil (pick in the fields) Yeah It’s so convenient in the countryside. In a city, you have to go out and buy Let me try the soup Salty or not? Not salty Not salty now. It will become salty after boiling for a while It’s just about right And if you find it not salty enough just put some salt or oyster sauce in your dipping sauce Good! Well done! It’s ready, uncle Shall we sit here and eat? Yeah Yeah, take the stools here Aunt? Take a seat Alright We first add the ingredients that takes longer to cook into the hot pot Dump them in and take time to stew them These shiitake mushrooms can be stewed for very long It doesn’t matter Cook some pig brains first Uncle is adding Asian swamp eels into the pot These eels are large When picking up Asian swamp eel, don’t use our own chopsticks in case we eat raw eel (blood) Because raw eel blood is poisonous Have some tripe, uncle? Sure thing Have some fast cooking stuff like beef tripe Yeah yeah yeah Put it in Yeah yeah yeah The eels are ready Cabbage Now we are making a hodge-podge like this Take it easy, uncle! They are ready to eat Even the mushrooms are ready I was afraid they are not cooked enough Eating not-cooked-enough is not good enough Eh-ya, so tender Really? So tender More tender than a tofu pudding Nice It tastes even better than last time We’ve added oil for you Nice Here you are, aunt Oh, thanks Take more Come on, it’s for you This is good This is really delicious So, if we learn things like some home cooking dishes, or hot pot Everything’s still your own anyways Now it’s cheap for them to have hot pot Order some soup base online Then they can cook it and do it by themselves Uncle, I’ll scoop the pig brains for you Here you are, aunt Alright, give some to Xiaofen Honey Take one And another one here Can I eat that many? No problem Eating no more than 3 is fine Hey, this one Your favorite Enoki mushrooms Honey! Shiitake mushrooms Can I get some cabbage? Cabbage? Sure! Alright, that’s all for this episode I’ve been drooling all the time Talk less, eat more

100 thoughts on “天冷了,让四伯买了些猪脑花,和家人一起吃一锅正宗麻辣火锅,看看四川人是怎么吃火锅的!”

  1. 大家好,上次炒的火锅底料还剩非常多,正好这几天四川温度下降很快,所以拿出来再做一次火锅。四川火锅以麻,辣,鲜,香为味型特点,可以刷的东西非常丰富,但以动物内脏为特色,例如毛肚,百叶,黄喉,鸭肠,脑花等等,在其他地区的本地火锅可能不会有这么内脏的选择。在四川蘸料(蘸水)也会有所不同,这边主要有以香油为主体的油碟和辣椒面花生碎为主的干碟,分别可以对应不同汤底,像今天做的就属于麻辣和咸度都较高的汤底所以配以油碟,如果是咸度较低的汤底一般会配以干碟。总之川渝地区的火锅的确有非常明显的特色,也希望大家有机会可以亲自来我们这边尝试!

  2. 06年去成都,四川朋友很热情给我捡了不少猪脑花,又喝了冰啤,晚上回宾馆吹了空调。第二天急性肠胃炎发作,光在飞机上就上了三四次厕所。从此对猪脑花有很深的印象。

  3. กินข้าวกับครอบครัวนี่แหละความสุข 👍🏻

    จากประเทศไทย

  4. 我如何夢想進入這樣一個村莊,讓如此簡單和開放的人們進入。師父,我真羨慕你我真羨慕你。祝您和家人幸福!

    Wǒ rúhé mèngxiǎng jìnrù zhèyàng yīgè cūnzhuāng, ràng rúcǐ jiǎndān hé kāifàng de rénmen jìnrù. Shīfu, wǒ zhēn xiànmù nǐ wǒ zhēn xiànmù nǐ. Zhù nín hé jiārén xìngfú!

    Как же я мечтаю попасть в такую деревню, к таким простым и открытым людям. Мастер, я вам завидую. По хорошему завидую. Счастья вам и вашей семье!

  5. 我在台灣從沒不敢吃豬腦花、田雞,直到在東菀住了三年,吃了水煮腦花、椒鹽田雞還好很多各省的菜色,真心覺得很棒阿

  6. 王师傅,我来自越南,想学做四川豆瓣酱,网上做法挺多,但不知道哪个才是最正宗的。期待您的视频。。。,谢谢。

  7. 有个有意思的事情,很少看到博主父母出镜,哪怕吃饭时都没没有凑过来?和父母关系不佳?

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