下面开始松鼠鱼的技术总结 There is the technical summary of the Squirrel Fish: 第一，鱼的种类不受限制，可以选择淡水鱼和海鱼 1. You can use a variety of fish to make this dish, fresh water fish or ocean fish will both work 第二，改花刀的时候最好能贴着鱼皮走，这样处理的鱼肉散花更好看 2. The depth of the cut should be as close to the skin as possible in order to achieve the floral shape (but be careful not break the skin) 第三，糖醋汁的比例可以根据个人口味调节，没有番茄汁的同学可以不加 3. The ratio of the sweet and sour sauce can be adjusted subject to your own preference 第四，炸鱼肉必须先把中间炸定型再完全放手 4. The middle of the fish has to be fried until firm, then fry the rest of the fish. 第五，烫手的时候可以双手交替 5. You can switch hand if it gets too hot when holding the fish tail 第六，最后加少许热油可以样糖醋汁更加明亮 6. Add a little bit of oil in the end can bring shiny finish to the sauce
It is cooking, the goal is not to make it pretty but to cut the Y bones of the carp which are annoying to eat, in that way they are cut to small sections and fried and are barely noticeable in the end product.
I watched someone else try cutting the fish into its "squirrel" form and it took them half an hour and it wasn't even perfect. Chef Wang Gang did it in a minute and its perfect how insanely skilled is this guy
The Squirrel Fish is my favorite in all the dishes I have enjoyed in my time in China & I have been there many times. But of all the restaurants I have enjoyed it in China I never knew just how they did it until now. Thank you Master Chef Wang. As far as I am concerned it is even better Peking duck and that is a world wide favorite.
Love these videos. Such a high level of technical skill displayed. Not only is every step explained well enough for the layman, the reasoning behind it is explained as well - it really helps to get things right.
Haha Me too tbh But also most professional chef sharpen their knives to be really sharp and it's also good quality and home cooks usually knife is a bit more blunt
@@kittenmimi5326 that the reason why I buy chef knives lol. The sharpness last longer and it easier to sharpen and I dont even cook that often but it's such a treat when you slice a fish as smooth as butter.
i watched this when it came out. but after watching alvin, i came back here and realized that chef wang is a friggin hero. the results are night and day, all the while chef wang makes it looks so effortless.
I am always amazed to see chinese chefs cut fish with a cleaver. A western chef would use a thin, flexible fillet knife for this, and probably just the tip for most of it. But a Chinese chef can do this precision cutting with such a large knife.
I like to think I'm just your average joe home cook. Chef Wang's skills prove that I am a well below average joe home cook :) Chef, it is enjoyable to watch you do your thing.
Watching him casually swirl a zillion gallons of oil in that pan over a flame as hot as the sun is definitely butt puckering. But then again, he’s much better at this than us.
@@yewsingooi9573 It's here! Sorry I forgot to share it :) It was delicious and exactly the taste that I remember from China! We must collaborate if you're ever in the UK! ruclips.net/video/9FBKMumUt4k/видео.html
I absolutely love your channels and greatly enjoy watching episodes with your uncle. The kitchen you have put together looks and functions so well. Thank you for sharing your great skills and I look forward to seeing more content videos.
Hello I had two questions, thank you for answering. 1, what is the name of this fish that you fried? 2, this fish does not have small bones, because we are in Iran and most of the fish we fry have small bones.
fish is called `squirrel fish` . info is repeated many, many times in the video. almost impossible to miss. its typical chinese fish that eats mostly garbage. small bones add to the flavour.
This is one of the four types of carp in China. It eats water grass and is very common. We call it grass carp. This fish has little bones, but it's fried and crispy.
7 inches long and about 3 inches wide(I think it's 3.5 inches wide when we bought it,But it's narrowed in use),rectangle shape,made by carbon steel.My family had this knife for a decade,it can do anything,but remember to have knife stone to keep it sharp.
下面开始松鼠鱼的技术总结
There is the technical summary of the Squirrel Fish:
第一，鱼的种类不受限制，可以选择淡水鱼和海鱼
1. You can use a variety of fish to make this dish, fresh water fish or ocean fish will both work
第二，改花刀的时候最好能贴着鱼皮走，这样处理的鱼肉散花更好看
2. The depth of the cut should be as close to the skin as possible in order to achieve the floral shape (but be careful not break the skin)
第三，糖醋汁的比例可以根据个人口味调节，没有番茄汁的同学可以不加
3. The ratio of the sweet and sour sauce can be adjusted subject to your own preference
第四，炸鱼肉必须先把中间炸定型再完全放手
4. The middle of the fish has to be fried until firm, then fry the rest of the fish.
第五，烫手的时候可以双手交替
5. You can switch hand if it gets too hot when holding the fish tail
第六，最后加少许热油可以样糖醋汁更加明亮
6. Add a little bit of oil in the end can bring shiny finish to the sauce
王师傅：这个菜好像叫松仔鳜鱼、也就是大家说的松子鱼。
不用有中文比較好。
草魚魚刺太多
鱖魚跟鱸魚肉質差不多
如果有一公斤的野生羅非魚
肉質比草魚好多了
@美食作家王刚 这才是原版博主
Lpp
As a squirrel, I approve of this recipe.
LMAO
LOL XD
Haha
your name is……🤣🤣
🤣🤣🤣🤣🤣🤣
The level of dedication, skill and attention to detail when preparing the dish is second to none. I wish I could cook this well!
3 years of training in New East Cuisine Education,then you will have a chance to challenge him.XD
@@crankydonkey8355 新东方😂😂😂😂
@@crankydonkey8355 看到您的评论时，我不由自主的哈哈大笑。
@@crankydonkey8355 新的東方XDDDDDWTF
@@thisisabandonedgosomewhereelse 一个梗，有个烹饪学校叫新东方烹饪学校（其实还有个英语培训机构也叫新东方），由于其曾经到处打广告，且广告魔性，然后就成梗了。相似情况还有蓝翔挖掘机学校，金坷垃，圣地亚哥等广告的梗
It's not just cooking, it's a work of art.
It is cooking, the goal is not to make it pretty but to cut the Y bones of the carp which are annoying to eat, in that way they are cut to small sections and fried and are barely noticeable in the end product.
I watched someone else try cutting the fish into its "squirrel" form and it took them half an hour and it wasn't even perfect. Chef Wang Gang did it in a minute and its perfect how insanely skilled is this guy
The Squirrel Fish is my favorite in all the dishes I have enjoyed in my time in China & I have been there many times. But of all the restaurants I have enjoyed it in China I never knew just how they did it until now. Thank you Master Chef Wang. As far as I am concerned it is even better Peking duck and that is a world wide favorite.
I'm from Beijing, I don't like sweet and sour dishes, except this one!
I'm a Sichuan native, and I like this dish, too.
I'm not a fan of sweet and sour dishes but this looks delicious so I'm willing to give it a go
Love these videos. Such a high level of technical skill displayed. Not only is every step explained well enough for the layman, the reasoning behind it is explained as well - it really helps to get things right.
The way he handles the fish so quickly and smoothly you know he’s a pro
HOW TO CUT & COOK EEL FISH | Sri Lankan Life | Raveen Vlogs
ruclips.net/video/3bvU6YjyIW0/видео.html
I tried this , it’s so good. One small problem, I never knew my fingers can be so crispy as well, so I ate them too.
😁😁😁👍
😊😊😊😊😁👍
He's making the cutting looks so easy, and here's me almost flat my finger trying to cut like him. The amount of skill he has is something else
Haha
Me too tbh
But also most professional chef sharpen their knives to be really sharp and it's also good quality and home cooks usually knife is a bit more blunt
@@kittenmimi5326 that the reason why I buy chef knives lol. The sharpness last longer and it easier to sharpen and I dont even cook that often but it's such a treat when you slice a fish as smooth as butter.
I thought fish like this is easy to cut since their meat is soft
He made a perfect timing. When he wrote frying for 50 seconds, he really did it.
It's truly awe-inspiring and humbling to watch someone with such an elite skill; that it's art.
i watched this when it came out. but after watching alvin, i came back here and realized that chef wang is a friggin hero.
the results are night and day, all the while chef wang makes it looks so effortless.
I am always amazed to see chinese chefs cut fish with a cleaver. A western chef would use a thin, flexible fillet knife for this, and probably just the tip for most of it. But a Chinese chef can do this precision cutting with such a large knife.
I really enjoy Chef Wang and would have never know before Uncle Roger! Chef Wang is my hero now!
Chef Wang, you are awesome!! Tai hao le!
Those knife skills are friggin insane! Wow
谢谢 王 厨师, 我 分 心 备 爱 你 的 炒 厨 出 录片. 👍👍👍. 你 的 食物 是 像 天 堂 一样. 👏 一 样 好 吃, 美 味!!!
可称为酸甜鱼吗,? 松鼠鱼是淡水或咸水鱼,? 感谢分享.
😋😄👍🙏
This is the most beautiful fish cut i have ever seen
Ah ha, wait till you see his Coral Fish！
You are wonderful 😎 I am from Iraq 🇮🇶 I love the Chinese 🤝 🇨🇳 🇮🇶 people
i'm vietnamese but i would love to watch your cooking video it looks delicious
Thank you chef Wang, for sharing your fantastic skill.....Perth, W. Australia
I like to think I'm just your average joe home cook. Chef Wang's skills prove that I am a well below average joe home cook :) Chef, it is enjoyable to watch you do your thing.
Chef Wang's clever skills are off the chart
Watching him casually swirl a zillion gallons of oil in that pan over a flame as hot as the sun is definitely butt puckering. But then again, he’s much better at this than us.
I love this video I've been watching a lot of Chinese video which is about cooking since i love to cook
The level of difficulty and ingredients knowledge needed to even come close to executing this dish properly is mind blowing 🤯🤩
Please make video of wich Tools to use! Your recommendation for a good Chinese knife Cleaver wok etc!
Since 2 years ago on the last video chef Wang seems don't have any update cooking video
this is not his account
@@guanxizheng1418 thanks for info sir 🙏🏻
Beautiful Amazing cooking channel. Nice food content to watch. Nice cooking demo! Food looks great video👌
The guy is an artist…..!!!
Delicious looking fish recipe. Great work done by the Chef.
The best chef of the China.
Real Chinese food! Great job chef!
This fish is really good, I went to Indonesia once, this and the curry fish are the best
Fantastic bro...
Really different method ...
How to make this recipe only spicy method?
Can do bro?...
I love this dish ! It’s my favorite dish ever !! So delicious
如果有同学对“家常”有意见的话，去看看珊瑚鱼吧。
we need to cook more!!
ummmm yummy chef wang gang very very good i know a lot about your recipe good luck chef wang
Do we need to stir the oil around when it’s warming up ? Or is it the chef is been impatient ?
Can other starch be used to coat fish besides corn starch?
This is great, I’ve been looking for this recipe for years!! Thanks Chef Wang 👍🏼 I will do this recipe on our channel and send you the link!
Have you made Squirrel Fish yet？？
Where is the link now btw?
@@yewsingooi9573 It's here! Sorry I forgot to share it :) It was delicious and exactly the taste that I remember from China! We must collaborate if you're ever in the UK! ruclips.net/video/9FBKMumUt4k/видео.html
@@leelee-y8e Have just posted it! Different fish but same style of cooking :D
ruclips.net/video/9FBKMumUt4k/видео.html
I absolutely love your channels and greatly enjoy watching episodes with your uncle. The kitchen you have put together looks and functions so well. Thank you for sharing your great skills and I look forward to seeing more content videos.
Good job Mr. Chef. Look so so good. My like from Vietnam 😋
pho tastes good
hello chef, great teaching in cooking this food.
I love Chinese food and cooking. You’re a good teacher by example. Please! Soup recipes!
I like the way chef wang gang cooking
Very artistic especially the fish was cut.
amazing skill master Wang !
thank you so much for that stunning demonstration.
Cantiknya ikannya, saya akan coba buat ide jualan. Xie-xie chef, sukses selalu 🙏
From Indonesia 🇮🇩
I tried this dish once. It was superb.
Where did you go?? Please make more videos 😢
这是一个附属频道，请查看主频道：美食作家王刚
Bro ur largest cook very lovely love u friend I follow u oll time ur recipe
Style cooking of Chinese so amazing and cool in world. I love watching how to cook .
Very yummy fish my chef 👨🍳 ❤❤😊
Hello. Bạn là một người bếp giỏi. Một món ăn rất bắt mắt bổ dưỡng. Chúc bạn một ngày tốt lành
He makes it look so easy
Amazing skills. It is true but skill is wealth.
How many tankers of oil do you use each day?
Very creative way of cutting the fish. I must try this technique
Si beautiful and looks delicious 😋
Chef Wang is an artist. Does anyone know which restaurant he cooks at?
The difficulty lies in the knifework for this dish.
hard to pull off without extremely sharp knives and good handling skills.
Amazing chef love from India
Wow! Looks really good. Thank you chef❤
Now i appreciate why this dish is always expensive at the restaurants. 👍
Amazing skill chief good job 👍 God bless us 🥰♥️
I just want to know what his restaurant is called so I can get in line if I'm ever in Hong Kong.
這道菜要花多少材料費能有大師解惑嗎?
Hello
I had two questions, thank you for answering.
1, what is the name of this fish that you fried?
2, this fish does not have small bones, because we are in Iran and most of the fish we fry have small bones.
fish is called `squirrel fish` . info is repeated many, many times in the video. almost impossible to miss. its typical chinese fish that eats mostly garbage. small bones add to the flavour.
This is one of the four types of carp in China. It eats water grass and is very common. We call it grass carp.
This fish has little bones, but it's fried and crispy.
@@guoli4618 Hi, for the beautiful explanation you gave. Thank you very much.🥰😘😘
I'm watching the fish cooking process. Have a nice day
Prepared so expertly... I like how he uses a cleaver to filet a fish. So boss.
The fish 🐟, wow, very nice.
What other types of fish are good for this kind of cut?
Wow what a chef! 👍
Wow, it look delicious, thank you Mr Chef Wang Gang international
Me: This looks amazing, I’m totally going to make this!
Chef Wang Gang: get enough oil to make a mini stove hot tub
Me: aight, imma head out
then proceeds to hold his hand a few inches from boiling oil. Chef Wang Gang is a master
Seriously, he may not have feeling in his hands, but he feels the chef-force with the mastery of Yoda
HOW TO CUT & COOK EEL FISH | Sri Lankan Life | Raveen Vlogs
ruclips.net/video/3bvU6YjyIW0/видео.html
ပ
Thank you chef Wang for lessons
Hi Chef, please post more videos. I really like your videos.
official
channel ruclips.net/video/CFtP-SgC0y0/видео.html
Hello, I love your channels! Could you make a video about proper Chinese kitchen knives?
7 inches long and about 3 inches wide(I think it's 3.5 inches wide when we bought it,But it's narrowed in use),rectangle shape,made by carbon steel.My family had this knife for a decade,it can do anything,but remember to have knife stone to keep it sharp.
ruclips.net/video/A45XB0JDAX4/видео.html
谢谢
ruclips.net/video/hjMBu5PrXt8/видео.html
There's a series of videos about choosing proper knives and how to improve your knife skills
Beautiful dish Chef Wang Wang
Cant wait to try this 😊
How many are here for genshin? Didn't know the irl version is also called squirrel fish, I thought it was just a silly name in the game.
Even in the game description says its called squirrel fish because it resembles the tail of a squirrel
Really Great. Thank you for sharing this Recipe
Nice. Gonna try this tomorrow
i love his knife skills
Awesome cooking skills how I wish I could cook like this. ❤️love it
The fish never thought it could be made into an art
Masha Allah just perfect
Good Chef Thank you for share online how to cook fish.
amazing skill bro,good luck
the kitchen is so clean 👍👍
Chef Wang Gang you got some skills!
Very good knife skills 😎
Alvin sent me here. Man that's impressive
Amazing skill.
جميل وإبداع ياشيف 👍🏻🤗😋
Hello chef no new video? Its been 2 years already
He's probably busy with his main channel
@@Cpcp9696 what is his main channel
@@hustletilldie5872 www.youtube.com/@chefwang