Ingredients: 2斤是1200g (6:4 Pork lean meat to oil meat ratio) 2 small bowls DARK soy sauce 2 small bowls Fried onion bits 2 small bowls Fried garlic bits 5 small bowls Shaoxin wine Half small bowl Sugar cubes Steps: 1. Hot wok. No need oil as we have pork oil meat and it TASTE BETTER. Put all pork meats inside. Stir fry until aroma. 2. Add 2 small bowls DARK soy sauce. Add 2 small bowls fried onion. Add 2 small bowls fried garlic. Add half small bowl sugar cube. Add 3 small bowls shaoxin wine. Add 2 small bowls water to enough cover the meats. Stir Fry a bit then cover. Change heat to medium small. Simmer until smell aroma. 3. Add 2 small bowls shaoxin wine. Stir fry until smell aroma. Serve.
Can anyone help me with the English ingredients please 🙃 I am looking for a good recipe for this but I don't want the Westernized version. I can only recognize: dark soy and light soy, shiaoxing wine, rock sugar, fried shallots and the 60/40 meat.
About 2 lbs. of ground pork (60-40, 60% lean, 40% fat), 1/2 cup soy sauce, 200g of fried shallots and 200g of fried garlic, 1 cup wine (cooking wine, but he used shaoxing wine from Taiwan, more fragrant) plus 2 more tablespoons at the end; water as needed to bring up the consistency. I imagine you can follow the steps from the video now you have the ingredients?
can some one be kind enough to translate. i had this in hong kong. it is one of the dishes that is cemented in my memory and till this day hope to savor it again.
Ingredients: About 2 lbs. of ground pork (60-40, 60% lean, 40% fat), 1/2 cup soy sauce, 200g of fried shallots and 200g of fried garlic, 1 cup wine (cooking wine, but he used shaoxing wine from Taiwan, more fragrant) plus 2 more tablespoons at the end; water as needed to bring up the consistency. I imagine you can follow the steps from the video now you have the ingredients?
About 2 lbs. of ground pork (60-40, 60% lean, 40% fat), 1/2 cup soy sauce, 200g of fried shallots and 200g of fried garlic, 1 cup wine (cooking wine, but he used shaoxing wine from Taiwan, more fragrant), water as needed to bring up the consistency.
Super virous bite a little flesh beside the bronchus and that flesh covers the breath tunnel and makes me hard to breathe. Use alcohol to rub the throat and chest can kill super virous into bubbles.
這個食譜好，煮出來是懷念好吃的古早滷肉飯，孩子們都很喜歡
Xinmi Jeng 請問吃了會有酒的味道嗎
@@陳慈-o9y酒會揮發掉不用怕
全程用台語，實在有夠好聽，這才是正統台灣料理！
全程用台語，實在有夠好聽，結果你寫字用國語
愛台語❤
@@rapherwu4397不用國字難道要用英文？
@@rapherwu4397 不然閣下寫字用什麼？😂
簡單易學，味道超讚！！
我不知道下面是在批评什么，
我只知道照着这个食谱做真的很好吃，
试做了2公斤，哈哈承认自己真的很贪心，但是我是用电饭锅焖煮，煮了太多所以拿来包了饺子和包子..还是很好吃😋超级推荐大家尝试
就一堆鍵盤俠啊，如果不是小當家還食神看多了，那就是三鹿喝多了。
「蔥酥不是自己炸，失敗！」
「肉不是自己切，失敗！」
「豬不是自己養，失敗！」
「酒不是自己釀，失敗！」
請眾位鍵盤大師顯個靈秀一手來看看
真的好吃，香味有夠讚！超開心
素食
跟著煮了一次，很好吃，我不是台灣人啦，所以也不知道正不正宗，但是好吃就夠了呀
炒之前要先汆湯除腥嗎？謝謝
試了，真的很好吃，香得很，大家試試！
Nicky Hui 丶
太油
Ingredients:
2斤是1200g (6:4 Pork lean meat to oil meat ratio)
2 small bowls DARK soy sauce
2 small bowls Fried onion bits
2 small bowls Fried garlic bits
5 small bowls Shaoxin wine
Half small bowl Sugar cubes
Steps:
1. Hot wok.
No need oil as we have pork oil meat and it TASTE BETTER.
Put all pork meats inside.
Stir fry until aroma.
2. Add 2 small bowls DARK soy sauce.
Add 2 small bowls fried onion.
Add 2 small bowls fried garlic.
Add half small bowl sugar cube.
Add 3 small bowls shaoxin wine.
Add 2 small bowls water to enough cover the meats.
Stir Fry a bit then cover.
Change heat to medium small.
Simmer until smell aroma.
3. Add 2 small bowls shaoxin wine.
Stir fry until smell aroma. Serve.
thank you ❤️
👍👍👍👍👍👍
I think it's normal soy sauce
Try use half dark half normal soy sauce instead for less salty flavor
新年快樂保重身休
不錯的節目對話也不尷尬也有學術性質
籫籫˙˙很．好
江姊看了口水直流.要學好吃的東西哦謝謝你。
謝謝老師的教學，今天立馬去買食材來做肉燥，光是肉燥就買三斤，果真比我之前做的好吃，家人也吃了太多碗公了😂😂
馬立好後,走路去買...
照這版本試作過，真的好吃…
葳 葳 不用手切法，太受用了
請問3斤肉用的醬料量是影片裡的量？？
太好吃啦~~~~~~~~~~~~~~~
酒香可以用月桂冠跟清酒三比一加梅酒加醃梅一大顆
亂煮😂不好吃👎
完全是速成的做法
現成買的油蔥酥最好改成紅蔥頭自己溫火炸酥
現成買的蒜頭酥最好蒜碎粒自己溫火炸酥
閱
@@張靜貞-q8s 道
是速成沒錯，可是好吃，加紹興真的是大絕招，我太太每次做我都吃到讚不絕口。
chenzernshii 只要是魯肉 都可以加紹興酒 那個味道就對了😋😋😋
@@chenzernshii 第二次預熱會變黏稠啊
一邊炒肉，一邊講話，大家都在吃師傅的口水。
閱
沒事啦，那個口水一大鍋也不到半口
看了口水直流，明日買材料回家試試
下
這道高成本，加好多酒
讚
肚子餓煮太久等好久
好手藝！簡單易學啊！
請問一碗通常是多少克呢？
柯以柔還是很厲害
洋蔥酥第二次預熱會變黏稠
請問師父如果煮很多一次吃不完如何儲存放冷凍可以？
可以
超好吃的
肉湯
太油
為何我完全看不到要放冰糖？
份量內也沒寫？但台上有放著冰糖
2:54
駱師傅的菜好吃好學又古早味，請問有出書嗎？
有美食學，有美女看。太好了。
😂🤣
Can anyone help me with the English ingredients please 🙃 I am looking for a good recipe for this but I don't want the Westernized version. I can only recognize: dark soy and light soy, shiaoxing wine, rock sugar, fried shallots and the 60/40 meat.
Ground pork 1200g (fat4：6lean) / soy sauce 0.5 cup / Fried shallot 200g / crisp fried garlic 200g/ rock sugar/ shiaoxing wine 1 cup and 2 spoon / water /
台南口味是鹹的！？不是甜的嗎，因為我是臺南人餒。
美味そうやな～食いてえ～
材料內少寫了： 冰糖
不用加糖的嗎？
請問紹興酒一碗是多少CC呢? 還是那種碗哪裡買的到呢?
那种碗做面膜地方很多
請問女主持叫什麼名字
can the recipe be written in English?
讚啦
30斤絞肉 比例怎算呢??@@
試過，4：6吃起來容易膩
一般肉攤都是3：7，我覺得足夠了
Can you help me to translate into english please..ty
About 2 lbs. of ground pork (60-40, 60% lean, 40% fat), 1/2 cup soy sauce, 200g of fried shallots and 200g of fried garlic, 1 cup wine (cooking wine, but he used shaoxing wine from Taiwan, more fragrant) plus 2 more tablespoons at the end; water as needed to bring up the consistency.
I imagine you can follow the steps from the video now you have the ingredients?
@@stephenlu4632 thank you
おいしそう！ 台湾に行ってみたい!!
もちろん歓迎します
でもこれは家でも作れる簡單な料理ですよ
材料も日本でも買える！
Ri雜
Hi
这是碎肉吗？
他們為了趕時間，用絞肉器去絞，真正的以前的做法是要刀切，因為我是台南人。
丟 丟 丟 對 對 嘿 嘿 嘿
升等壓力
鬼
駱師傅!!!
Ken Kao 而?
剛做了，卻不是太鹹就是太甜，，，哈哈笑
can some one be kind enough to translate. i had this in hong kong. it is one of the dishes that is cemented in my memory and till this day hope to savor it again.
Ingredients: About 2 lbs. of ground pork (60-40, 60% lean, 40% fat), 1/2 cup soy sauce, 200g of fried shallots and 200g of fried garlic, 1 cup wine (cooking wine, but he used shaoxing wine from Taiwan, more fragrant) plus 2 more tablespoons at the end; water as needed to bring up the consistency.
I imagine you can follow the steps from the video now you have the ingredients?
He also added some rock candy, but regular sugar should be fine, probably about 1 tablespoon.
可以用猪油碎加猪肉碎吗
我在想那兩顆柔饅頭好不好吃?他老公一定吃膩了，換肉包。
肉末饭。
素食
蚵仔煎
墙上的全中国地图是亮点
大半夜的我看这个干嘛。。
+1...
waterdropsfall
waterdropsfall 唉唉
想呷
肚子餓😂
ARgghh what are the ingredients xD
About 2 lbs. of ground pork (60-40, 60% lean, 40% fat), 1/2 cup soy sauce, 200g of fried shallots and 200g of fried garlic, 1 cup wine (cooking wine, but he used shaoxing wine from Taiwan, more fragrant), water as needed to bring up the consistency.
Also some sugar. He used rock sugar, but regular sugar is fine, I imagine just one tablespoon would be fine.
@@stephenlu4632 you forgot rock sugar which is very important in this dish. Otherwise, it will be just salty taste.
用絞肉 失敗
地图是亮点
谁知道这主持叫什么名字？现在在那主持？
龔龔 柯以柔 身材超辣
2020沒人暗戰了
2021 too
。。 資次資
可以用米酒就好了嗎？
自己也是想用米酒，但是先試一下影片種的做法跟材料，有差!!光香氣紹興酒下去，就知道跟米酒有差別，
也不是不能用米酒就是，只是要注意一下量，米酒比較烈，口味上跟香氣有差別，可以的話用紹興酒吧，
只是價錢就是比較貴就是，魯一鍋我家5個人夠吃快一個禮拜滿值得就是，紹興酒比例不一定要跟影片一樣量，這樣就比較不傷荷包，試看看~自己滷過了好幾次了。參考看看
育輝何ahok
.
加x0更好
其實更好吃的肉澡飯是手工切的豬肉。
说的话 专业 绞肉机的肉馅太碎 没有肉味 自己受切的小块做出来的才够香
@@潮流客 其實是速成版的,肉的味道在十分鐘是出不來的,湯汁也進不去肉!為什麼會一直加酒,就是希望用外面的味道重可以讓吃的人有味覺的誤差!台灣的魯肉飯和義大利媽媽的義大利麵一樣,各有各的味道!我喜歡的是只有肥肉版的魯肉飯,吃進口裡是很舒服的,可以一碗再一碗!
English please😅😅😅
越煮水越多 是因為都是口水
屁話妳來製作料理視頻呀！
我只看到了 后面的中国地图！！！就够了！~
這樣就夠了??生意也太好做了
回的漂亮
ISTFM Hybenice 那只能當廚房的壁紙!!
Apakata
因為我們沒有無聊的審查
這節目也沒有因為這樣被抵制
這就是我們和你們的差別
觀音大士白衣神咒柯以柔太太好吃經小吃料理緯來綜合台
Super virous bite a little flesh beside the bronchus and that flesh covers the breath tunnel and makes me hard to breathe. Use alcohol to rub the throat and chest can kill super virous into bubbles.
s
挖系自己人。。。
lean pork
戲劇效果100
主持人說煮沒10分睜眼說瞎話.....你後面時鐘不會騙人!!!
我的視線一直在圍裙下的大車頭燈==
這個是南部肉燥飯，不是滷肉飯！
芝麻球丶
Lily Li 私日嗨
日式蕃茄蛋炒饭
Lily Li ,
这个厨房要清理一下。好脏！
證據
到無塵室做料理吧！你吃的都是何環境料理呢？
你的字體也是沒有根據的，更髒。
太油，失敗
绍兴酒？不能打仗啊，一打这就就运不过来了
一亲下
/
這位女主持人是從哪來的,說話一定要那麼大聲又尖銳嗎?太誇大其詞了,
實在很討厭,聲音也蓋過駱師父的聲音,
謝謝駱師父解說很得體的,,晚上學做滷肉躁
，
升等壓力
女主真能掰
／ㄠ
看起來不好吃
不好吃
King •
于-
King • 你又沒做過。不懂烹調的
這個肥瘦比例太油了
可是味道不錯
整個都是火雞聲。。。
你要講國語 我媽聽不懂
拜託，現在誰要在家煮飯啊！叫外送超方便的