Im gonna cook this dish next week. https://www.youtube.com/w

>>9377411
looks gud af lad not gonna lie

Really looks good, but I'm not going to some jackasses youtube. My thoughts are, the pic looks like a fairly long simmering soup to blend flavors and 2 hours should have been enough to tenderize chuck. If it was under 1 hour, then try sirloin next time.

>>9377595
Too bad you didn't watch the video, it's an extremely fast stir-fried dish. The whole video is 76 seconds long.

Thanks for the video, OP, I'll have to watch more of that series.

>>9377411
why so much oil?

>>9377411
looks delicious

>>9378613
Because chinamen have an inexhaustible supply in their sewers.

god that amount of oil is fucking disgusting. That's not even edible

>>9377411
With the way the meat is being cut, anything should be fairly tender. I think he's using a trimmed down section of strip loin in the video, though.

>>9379782
You drain the oil off when you eat the meat. Same as when you make bacon.

>>9377411
looks like they're using sirloin strip

that's a lot of oil though. I'd be excited to try it but probably not more than once