Hello, everybody Hi, everybody For today's lunch, we're gonna make an authentic Spicy Boiled Blood Curd. My uncle got some fresh pig blood from the slaughterhouse. Look at this. It's so bouncy. And some eel. Uncle, catch an eel and have a look. It's moving Uncle you are getting old. You can't even catch an eel. Let me do it. I can't do it. I'm out of power. Is that right? Catch one of them. Now, let me tell you something about eels. What is meant by farmed or Wild eel Look this one. It's got a lot of lines on its back. Uh-huh. Means it's wild. You see? It's obvious at a glance. Look. If it's like this one. It's a greenish color. There is no patterns or lines are farmed For today's Spicy Boiled Blood Curd This is 1 jin (500 grams) of eels Premium version And then there's a couple of duck gizzards Also half jin (250 grams) of ox tripe. And here's 1 jin (500 grams) of duck intestines Plus this five jins (2.5 kg) of pig's blood Look at this pig's blood It's very bouncy. Okay, let's start with the pig's blood. Cut the blood into small pieces. Oh, look. This blood is very good quality, you see. The main thing is that it's real. Okay Now add it in the wok. So fresh. Let's bring a wok of water to a boil. Add some salt in the water. This is about 50 grams of salt. And then some Chinese cooking wine. A big piece of ginger Boil the water. Okay. Turn off the heat when the water boils. Then add the pig's blood down Same size as mahjong pieces, isn't it? It's so nice. We add the blood in underwater Can't go straight down too high. Okay After the pig's blood is in the wok. Don't stir it. If the size is like this big We will soak it Don't soak too long. Just five minutes. Let's count it It's five minutes now. Let's fish them out. My uncle loved these. I like it a little bit more firm. If it's too tender, it doesn't have any texture. Like this one. In the center, you break it open and it's still have tenderness. There's no air bubbles. If you cook this over high heat. With boiling water It will be full of bubbles Okay, now let's take care of this duck sausage. Add a little bit of cooking soda Then give it scratch Then add a bit of water Let it soak This tripe is easy Cut it like this. Layered Tripe And then this duck's gizzad Every cut is cut to the tendon. Look at that. Is that right? Every cut goes to this tendon. Okay, we're done. And now for the eel. I am not very professional on this. My cutting skills have taken a step back. Not as good as last year. Forgot how to do it. Let's try again. I'm wearing a glove now. I can't catch it. Okay, now make a cut like this. Look at this wild eel, it's more aggressive. You see? So smooth. Uh-huh. There you go. Removing the spine Intestines. It's here. Removing its intestines Good. Take a cut here. That's what it looks like. Yeah, that's the standard. Standard. Okay, let's chop it up. I think the hard thing to do for this dish is to cut eel. But this eel It's best to cut it right before cooking If this stuff's been waiting for a long time It's not fresh. Which is not good. Okay, now let's finalize this duck intestine. Let's get it cleaned up. After it's clean. Tear off the fat. And then it's ready to cook. You've been a chef for many years, are you tired of it? Never bored of it Hey It's easy to get tired for many things. Let's make this duck intestine a little bit longer. Because it's going to shrink. After it shrinks You can't even pick it up with chopsticks. Okay Then make rolling cut Rolling and cutting. Prepare some mung bean sprouts It's better to use mung bean sprouts This soybean sprouts are not tender enough Prepare some spicy hot pot base This one pack is 1 jin (500 grams) We only need half of it Mao Xue Wang is a dish cooked with hot pot base. It's very aromatic But there's one drawback to this dish It's not an high end dish You can't serve this dish in a high standard resturant People will say this is a mess Yes Prepare another pile of ginger And some garlic. Pat the garlic down. Okay, we're all set. Wok. All right, let's get started. First let's add a little bit of water Then some salt in. Prepare to blanch things Add some more oil Good Blanch this pig's blood again Now it's ready for high heat Because it's half-cooked. Okay, pour it out. Dried chili and Sichuan peppercorns Ginger and garlic Is this thick? It's thick. This not Sichuan broad bean paste Hot Pot Base Half a jin That's a lot of things for one dish. In fact, when buy this hot pot base. You better to fry it over low heat before you add any water. Then add water. And now for the seasoning. A little bit of salt. A little bit of chicken powder A little bit of MSG A little bit of white peppercorn powder Okay, here we go. Turn down the heat when it's boiling. Blood first. Because this blood curd is big Cook it slowly over low heat Now add eels in It's luxury. Oh, yeah. And then this gizzard. You see, it's going to bloom when it goes down. Okay, now other things The duck intestines. We can cook it a little bit longer. Because we didn't add too much soda. You see that duck intestines rolled up, right? And then the ox tripe. After the tripe goes in the wok. Ten seconds on high heat 1 2 9 10 Turning off the fire This is the time add some more MSG And a little bit of chicken essence. Why are you doing this now? Because it's too early to add in the MSG. The freshness of the flavor will be gone And All you get is salty flavor. Fish it out. When you get the soup, try to get the oil on top When the wok is hot, pour some more oil. Okay, although there a lot of oil, but we won't use it all. Let's heat up the oil a little bit. Okay, the oil is at 200 °C. What we need to do at this point? Grab some of this. Garlic. Sichuan peppercorns Add them in. Also the dried chillies Here we go. One at a time. Garlic peppercorns Come on! Good Nice And then there's the scallion Coriander in the center It's good to serve. Uncle Okay Try it. Eat a piece of blood first This blood is the one that the Uncle loves I love this Look at this. Firm There's no bubbles in the center at all. This tastes a bit like meat. So nice The texture is not the same as meat It's very bouncy. And a little bit crunchy. It's crunchy like. You don't have to bite into it too hard to make it bouncy. If you apply a little bit of pressure, it'll fall apart. I haven't eaten this stuff in at least 20 years Pig's blood? I used to eat too much of it Every time I butcher a pig, I will eat this This eel is also crunchy Crunchy eel I'm sure it is. If the eel looks like this, it's shrunken into a pile. It's because the meat is fresh. It expands and contracts when it's heated. So it's this irregular shape. If the eel is flat pieces If it's very organized. It must be frozen. It's not wild. It's farmed? Not extactly It's the kind that frozen after butchering Frozen. Not nice. That meat is not this kind of good Try another one. Duck gizzard Dip it in oil This pig's blood is so nice to eat This one is more crunchy The eel in this dish I like it very much. Slow down. I'm not stealing from you. I can't even hold my bowl. It's the same for both of us Wow, look at this. The pig's blood. Look at this. This is called Pig Red in Guangdong They call it pig red It won't break. Look. But once in your mouth Once you bite into this, it's gonna break so easily. Look at this. It breaks in your mouth. It's crunchy brittle. This pig's blood is very delicious If I open a restaurant in the future Resolutely boycott blood powder What's going on? Blood Powder Blood powder? That's bad. Only fresh blood. Fresh blood is the best. This is a method that everyone can learn Spicy hot pot base and cook it slowly. You can cook pig's blood You can also add tofu to it You can also add vegetable to the bottom Keep them half-cooked is best Just add it underneath. Don't cook them together. Okay. Cook this in your home, if you want That's it for this video. Bye-bye. Bye-bye.
