厨师长教你青椒炒猪肝的家常做法，简单实用（内含溜肝尖儿滑嫩的秘密，热锅滑冷油）

厨师长教你毛血旺的家常做法，手法和配料都很正宗，先收藏起来

厨师长教你酸菜烧猪血，酸辣下饭又清肺尘一举两得

厨师长教你卤水肥肠的家常做法，详细介绍了怎样处理肥肠才没有异味

厨师长教你“溜炒腰花”的家常做法，这样的做法真是赏心悦目

The Head Chef Teaches: "pig liver and green onion stir-fry"

厨师长教你：“韭菜烧鸭血”的家常做法，非常有质量的讲解

王刚教你一道家常菜：“肝腰合炒”，炒猪肝炒腰子的最棒方法，先收藏了

厨师长教你一道家常菜：“青笋烧肥肠”，喜欢肥肠的朋友别错过了

厨师长教你：“鱼香猪肝” 的创新做法，一看就是硬菜

厨师长教你：“青椒炒鸭胗” 的农家做法，味道很赞，先收藏起来

厨师长教你一锅汤：“猪肚鸡汤” 的做法，美味的客家菜，很适合老人孩子的汤

厨师长教你：“葱爆猪心” 的正宗做法，一看就是干货，先收藏了

厨师长教你：正宗“水煮毛肚”，又一个水煮系列的硬菜，保证好吃！

厨师长教你自贡名菜：“生爆肥肠” 猛火急功代表菜，绝对正宗

厨师长教你：“椒香腰片”的正宗做法，味道简直好极了，刀工学起来

Head Chef Teaches You: Tasty Pork Liver Stir Fry, Don't Miss it

Head Chef Teaches You: Making "Braise Pork Intestine with Stem Lettuce" at Home

Chef Wang teaches you: "Sichuan-style fried pork liver" farmhouse practices, the taste is so good

Chef Wang teaches you: "Dry-fried Pork Intestine", the authentic Chinese Sichuan cuisine!

Chef Wang teaches you: "Bandit Stir-fried Pork Liver", an authentic Chinese Hunan cuisine

Chef Wang teaches you: How to Cleaning and Preparing Pork Tripe, tripe lovers can not miss it!

Chef Wang teaches you: "Pork Tripe Strips braised with garlic", an authentic Sichuan non-spicy dish.

Chef Wang and his butcher uncle explain which side of the pig intestine is touching stool, a pro tip

Chef Wang teaches you: "Sichuan Chilli Beef Tripe (omasum, aka book/leaf tripe)", taste is so fresh!

Chef Wang teaches you: "Pig lung soup with fish mint", a traditional soup helps respiratory system

Chef Wang teaches you: homely recipe of "Stir Fried Pork Liver", straightforward and aromatic!

Chef Wang teaches you: The authentic Chongqing dish “Mao Xue Wang”, numbing and spicy

Chef Wang teaches you: authentic Sichuan “Stir Fried Duck Intestine", crunchy and spicy!

Chef Wang teaches you: Sichuan Zigong style “Tender Stir-Fried Pork Liver”, one of Uncle's favorite!

Chef Wang teaches you: Authentic Sichuan "Pork Kidney in Red Chili Oil" with advanced knife skills

Chef Wang shares: Popular Sichuan dish “Fish with Pork Intestine”. Both are so enjoyable!

Chef Wang Teaches You: Pork Kidney with Pickled Chili, No Knife Skill Required. Goes Great with Rice

Chef Wang teaches you: "Pork Liver and Vermicelli Soup", a very nutritious and tasty soup.

Chef Wang teaches u: "Flaming Stir-Fried Pork Intestine", quick flaming stir-fry to ensure the taste

Uncle bought 3kg of fresh cow tripe, the perfect ingredient for hotpot, the iconic Sichuan cuisine

Chef Wang teaches you: "Salt Baked Pork Liver", a great snack dish goes with wine

Chef Wang teaches you: "Stir Fried Pork Liver with Scallions", tender, delicate and delicious

Chef Wang teaches you: "Fire Stir-fried Pork Tongue with Scallion", a classic drunk food in China

Chef Wang's Advanced Cooking: the technical details of "Stir-fried Pork Kidney"

Chef Wang working on his version of "Three Tenders", an Uncle loves it so much!

Chef Wang teaches you: "Braised Intestines in Brown Sauce (Jiu Zhuan Da Chang)"

Chef Wang teaches you: "Stir Fried Pork Aorta with Pickled Chili", a classic Sichuan stir fry

Chef Wang teaches you: "Fire Stir-fried Duck Gizzard"

Chef Wang cooks "Mao Xue Wang" for Uncle, a super hot and intense Chongqing dish

Chef Wang teaches you: "Stir-fried Pork Liver and Kidney with Chinese Chives"

Chef Wang teaches you: "Original Braised Pork Intestine", a classic Sichuan flame dish

Chef Wang cooks "Stir-fried Kidney Flower" for Uncle first time after coming back from learning

Chef Wang teaches you: "Spicy Pig Brain with Tofu", an amazing tender dish

Chef Wang teaches you: "Pork Liver Soup", a traditional Sichuan soup dish

Chef Wang shares: "Spicy Boiled Pig Blood Curd", full of amazing ingredients, Uncle loves it!

Chef Wang teaches you: "Crispy Pork Intestine", super crispy on the surface and tender inside

Chef Wang teaches you: "Spicy Pig Brain Braised with Tofu", truly tender texture

Chef Wang shares: "Spicy Stir-fried Beef" & "Stir-fired Huang Hou", amazing flavours loved by Uncle