火哥教你正宗四川名菜白油猪肝，野生鸡枞菌加肝片味道不一般

(3:7)

四川传统家常白油肝片鲜香嫩滑，火哥用柴火灶演示猪肝十八铲

(3:56)

【火哥的菜】四川小吃红油猪肝面，想要爽滑脆嫩，火哥做法值得收藏

(3:37)

火爆猪肝最传统做法葱爆肝片制作全过程，火哥详解老川菜适合收藏

(4:13)

【火哥的菜】传统川味猪肝汤，汤鲜味美几个小技巧，拿走不谢

(2:32)

Chef Wang teaches you: \

(3:1econd)

火哥的菜：四川农家杀猪菜泡椒猪肝，鲜嫩爽口只需这一招

(3:19)

【One-shot Long Take】Let's see how a table of home style dishes are cooked under 40 minutes

(45:43)

Sichuan Food in Pengzhou Town四川彭州九尺镇，烟熏板鸭一条街，麻辣鹅肠火锅，阿星吃小镇美食

(17:6)

How to fry pork liver #porkliver #delicious 😋 #like #food #cooking #recipe #foodlover #yummy #Snacks

(9:30)

Chef Wang shares a pork liver dish he learned when he was still a junior cook, and uncle loves it!

(9:9)

How to do the pig liver at home tender and delicious, the key is the two steps # pig liver

(8:5)

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

(8:10)

Chef Wang's in-depth sharing: \

(16:10)

Chef Wang teaches you: How to prepare pig brain for Hotpot and how to do an Authentic Sichuan Hotpot

(10:11)

30kg pork belly plus 25kg Ya Cai equals to 84 bowls of Steamed Pork Belly with Preserved Vegetables

(13:12)

Chef Wang shares: Four cutting method for pig's kidney 四种刀法做“爆炒腰花”，四伯爷最爱“鱼鳃刀法”

(13:24)

The Head Chef Teaches: \

(3:15)

Chef Wang teaches you: \

(3:8)

Chef Wang's Uncle want the \

(8:25)

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

(6:23)

四川腊肉，风吹猪头，酱猪肝怎么吃？听火哥的菜板教学

(4:36)

东北熘肝尖，教你正宗做法，猪肝软嫩不腥有绝招，做年夜饭小硬菜#熘肝尖#美食#美味#家常菜#东北菜#美食教程

(5:55)

Chef Wang teaches you: \

(3:2)

厨师长教你：“鱼香猪肝” 的创新做法，一看就是硬菜

(3:43)

火哥的烧牛尾怎么做，土鸡煨加山楂煨三小时软糯咸鲜好营养

(3:43)

Which part of the pig's liver is the best? Butcher Uncle show you how to avoid bitter taste liver

(6:39)

火哥的菜川味传统三鲜肝片汤，汤鲜味美，补血上品

(2:7)