[English Sub] Hong Kong Style Satay | Dim Sum 101

[@alvinlee140]

多謝大C示範沙爹三寶.

[@shuxiongbao2698]

我買現成的猪皮较薄，会先放蘿白 魚蛋，最尾3分钟先放猪皮

[@jasonlucas2328]

好好味 😋😋 😋👍👍👍!!!

[@mayyam1282]

I like your cooking recipe, thank you. But this time I think too much sauce, right?

[@yukjochea4880]

The Hk style satay fish ball looks delicious. 😋👍💯🙏🙏
If I use the dry pig skin do I need to add vinegar in the water and cook the same thing like you did in the video?

[@winniechung231]

I think you do after you soak it

[@tingtingting3942]

大C姐:你隻鑊咩牌子好用嗎？你甘煮咖哩吾錯👍

[@thebickitchen]

m.intl.taobao.com/detail/detail.html?id=559988341398

[@aliceadams2538]

請問您那個刨蒜蓉的小工具在哪裡買的?

[@thebickitchen]

m.tb.cn/h.4B8Q4KM?sm=ba7de0

[@elaineyu1939]

感覺做起來不复杂！看到流口水了，學起來做！😊

[@naughty9527]

國外無發好咗既豬皮賣。請問豬皮要點發？

[@winniechung231]

Get them dry at Asian markets and soak.. not as good but will have to do

[@applecheng3422]

魷魚加羅白魚蛋一同煑可以嗎

[@thebickitchen]

其實兩者不一樣，煮魷魚時間要短，否則過韌，之後索汁凍食。而蘿蔔魚蛋則是煮入味熱食。

[@applecheng3422]

@@thebickitchen 谢谢你回應

[@shaoyu9875]

請問沙爹醬 就是沙茶醬嗎?

[@thebickitchen]

坊間有說兩者是一樣，但我食譜以味道來分，淘大沙爹醬味似沙茶醬，偏咸，微甜與辣，有蝦乾味。李錦記沙爹醬則偏甜、偏辛辣，花生較多。

[@waichungleung6314]

😎😋👍

[@yipmiss1435]

對手是你的嗎，好似男人手

[@thebickitchen]

只是近排消瘦了😂