【国宴大师•二伯红烧肉】二伯创新版红烧肉，入口即化，晶莹剔透！知识点满满，必须学起来！|老饭骨

Hi friends, we’ve seen Da Ye’s Red Braised Pork in a pressure cooker. It was easy and flavorful. Today, Er Bai brings us his innovative version of red braised pork. In this version, we will be using radish to absorb the flavor of pork, which is super tasty! We slightly fry the pork before braising for a better flavor. We also add tangerine peels to remove the bad odors. Besides that, this video also gives many techniques in details. Friends, please get started! Master the one to master all, and apply it in our everyday cooking! What are the other techniques you spot in the video? Leave a comment and let Er Bai know! Hello everyone! We are Lao Fan Gu, three old men from Beijing that excel at eating, cooking and chit-chatting. Our dishes are good-looking, delicious and hardcore. All the three of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China. Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner. Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders. San Shu (Wu Jianli): Golden Cook of China. 3rd Generation successor of Caigoupu smoked meat. Developed 'Wu type smoky sauce'. We will upload new videos every Monday, Wednesday and Friday. You are welcome to comment, like and subscribe to our channel. Turn on the notification bell to receive the latest updates of the channel! Click the link down below to subscribe to our channel! bit.ly/30QmA1X Facebook www.facebook.com/laofangu/

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