WEBVTT
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[COSTCO SUBS PRESENTS]
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[Previously unaired footage]
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-I'm home.
-Welcome home.
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What are you eating?
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Sugakiya.
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-What's Sugakiya again?
-Ramen from Nagoya.
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What? What did you buy?
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-I'm making lu rou fan and Ji rou fan again.
-Really?
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I wanna learn it from you.
[Ingredients for 10 Servings]
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-Okay then, can you help me a little?
-Sure!
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Let's wash our hands.
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I use fried shallots for both dishes.
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-Yes! I'll do it.
-Can you chop it finely?
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Okay.
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<Lu rou fan: Mince Japanese ginger
and shallots>
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-It smells really good.
-Right?
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Okay, I'm done.
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Wow, that's neat! How colorful!
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What a large amount! I overdid it.
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-Here you are.
-Thank you.
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[Lu rou fan: Fry the Japanese Ginger and Shallots]
Let it cook over a low flame.
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Otherwise it'll burn.
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You look like a pervert when you do that pose.
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Like a pervert?!
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What do you mean?
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You mean this?
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You’re like, watching the pot closely,
with your hands behind your back.
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-This pose?
-Yup.
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Seems like you're having fun.
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I always have to keep an eye on the flame.
I can’t help it.
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[Lu rou fan: Chop the Garlic]
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If you had a Taiwanese boyfriend...
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and you made lu rou fan
for him, he'd be impressed.
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For real?
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He'd be like, "Wow!"
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-"Why?"
-I'll do my best.
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I'm nervous about making food for other people.
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When I lived with my ex,
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every time I cooked for him…
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Even though I could make it in one go,
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I’d cook the same meal twice.
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And I’d eat the one that turned out worse.
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I see.
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I always had a back-up.
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Let's cut the leeks.
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Sure!
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-Cut from here. Those don’t have a lot of green.
-Yeah.
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We'll use the green end later.
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-Mince it.
-Working out my arms!
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[Lu rou fan: Slice the Leeks]
Let's get pumped up!
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We use leeks for both
the lu rou fan and ji rou fan.
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[Lu rou fan: Thinly Slice the Onions]
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You can... mince them... roughly.
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What happened?
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I'm... totally... fine.
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Did you know the eyes aren’t the problem?
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I'm not kidding.
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You’re fine as long as you don’t breathe
through your nose?
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It comes in through your nose, so...
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So you’ll be fine
if you don’t breathe through your nose.
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For real?
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Yeah, I'm totally fine.
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Can you put them on the plate?
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Certainly.
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I'll make the vegetable stock.
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[Lu rou fan: Make Soup Stock from the Leeks and Japanese Ginger]
Okay then, can you cut the pork?
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Please.
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[Lu rou fan: Cut
the Pork Belly in Thin Slices]
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Am I doing it right?
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Like this?
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No, no, not like that.
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This here...
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It’s not easy to cut.
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And then...
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Wow.
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-...this!
-I get it!
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The fat should be here.
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Okay.
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While you’re cutting up the pork belly,
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I'll separate the fried shallots from its oil.
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Oh, that’s what you do?
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Yeah.
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[Lu rou fan: Separate the Shallots/Ginger from the Oil]
I'll use the oil later.
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[Lu rou fan: Separate the Shallots/Ginger from the Oil]
Really?
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[Lu rou fan: Separate the Shallots/Ginger from the Oil]
I'll use the shallots as well.
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This is very important for lu rou fan.
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I use the oil for frying the pork.
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Oh, you use that oil?
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I see!
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-Just a little oil.
-Yeah.
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-Pan-fry over a low flame.
-Yup.
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[*Lu rou fan: Reuse the Oil to Fry the Pork Belly]
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[Lu rou fan: Separate the Shallots/Ginger from the Oil]
You put all the pork in?
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[Lu rou fan: Separate the Shallots/Ginger from the Oil]
Right.
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-Thank you.
-Thank you.
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This will make the pork fat melt.
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-All right!
-All right!
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Shall we have a go
at the ji rou fan now?
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The chicken one?
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Okay, can you prepare the chicken?
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I would love to.
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Chicken looks kind of...3D, you know?
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This has more of a three-dimensional shape.
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So I want you to flatten it.
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[Ji rou fan: Slit the Surface of the Chicken Breast]
Cut slits like this...
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[Ji rou fan: Slit the Surface of the Chicken Breast]
and it becomes flat.
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And then after making it less 3D,
what do you do?
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I’m going to boil it later.
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Ah, I see.
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-I flatten the chicken...
-So it will cook evenly.
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That makes sense.
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-I learned a lot from you.
-Great job.
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Thank you so much.
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[Ji rou fan: Shred the Chicken Skin]
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I'm adding the fried shallots to the stock.
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They will add more flavor to the stock.
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Then, I put the green part of the leeks
and the chicken skin in...
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You're frying it?
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Yup, I’m melting the fat.
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This is another way of making fat for cooking.
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Fat and oil are the most important ingredients
in Taiwanese cuisine.
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[Ji rou fan: Fry the Greens of Leeks
and Chicken Skin to make Chicken Fat]
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Then, we put the chicken into the pot.
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We’re going to boil the chicken,
that’ll give us a nice stock.
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Here we go.
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[Ji rou fan: Boil Chicken Breast in Stock]
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[Ji rou fan: Boil Chicken Breast in Stock]
I think there’s enough room.
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[Ji rou fan: Boil Chicken Breast in Stock]
Maybe, but it's bubbling, right?
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Yup, but it shouldn't come to a boil.
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-This chicken was big.
-Right!
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-Whoa, whoa, whoa!
-Uh-oh, you're still going?
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That should be okay.
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-Let's leave it.
-Yup.
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Wow, the pork looks good.
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-Does it?
-Yup.
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This will also taste great
with only a little salt.
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Without a doubt.
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[Lu rou fan: Put in the Onions, Leeks and Garlic]
Well, let's add the onion and green onions.
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[Lu rou fan: Put in the Onions, Leeks and Garlic]
Finally!
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Go!
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Oh no, I spilled it all over the place!
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-I put everything in... on impulse.
-Awesome.
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It looks pretty good.
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Really? It looks so delicious.
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Next, we add shao xing wine to taste.
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[Lu rou fan: Add Shao Xing Wine and Cover with Oil]
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You put in more than I thought.
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Then, pour that oil evenly instead of a lid.
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Like a lid?!
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-A lid made of oil? That’s stylish!
-Right.
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-And for this other one… Let's season it with salt.
-OK, salt!
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You can add quite a lot of pepper.
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[Ji rou fan: Add Salt, Pepper and Cooking Sake]
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I’m gonna check if it’s cooked through.
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-Whoa!
-It's done!
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Okay, let's take the chicken out.
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Okay.
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-Are you ready?
-Yes!
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-Can you move it closer?
-All right!
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Yes!
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Let it cool down a little.
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It’s probably still hot.
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Be careful.
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[Ji rou fan: Tear the Boiled Chicken Apart]
-Hot, hot, hot, hot! / -It's hot!
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[Ji rou fan: Tear the Boiled Chicken Apart]
-It's pretty hot. / -Definitely.
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The two of us have been
talking a lot lately.
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-We have a similar daily routine.
-I guess so.
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Kenny and I often talk nonsense at night.
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Oh, what do you talk about?
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We look for cute girls on Instagram.
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Like, "How about the girl?"
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and DM each other their accounts
without talking.
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I don’t get it!
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Apparently, Kenny is into Latinas.
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Is that so?
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-Brazilian-looking girls.
-Really?!
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I’m gonna add the stock from before,
the plain one.
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[Ji rou fan: Mix the Chicken and Leeks with Stock]
One ladle should be enough. I go by intuition.
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-This is already done. Like this.
-It is?
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It took quite some time.
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This chicken oil is called ji you.
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-The oil is so transparent!
-Right?
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[Ji rou fan: Season with Oil to Taste, then Garnish]
Just pour the chicken oil over it.
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[Lu rou fan: Simmer for Four Hours]
We’ll let this one simmer for four hours.
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We need to boil eggs.
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Yup.
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[Lu rou fan: Boil Eggs]
What a ton of eggs!
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We can eat up everything.
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Yeah, I guess we will.
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I'm putting the final touches to our dishes.
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It looks really good.
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It’s been simmering all afternoon.
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-For four hours?
-Close to that.
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There’s a lot of oil floating on the top.
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Actually, you get rid of it when it’s done.
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[Lu rou fan: Take Out Excess Oil]
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How much oil you remove is up to you.
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Let’s put on some toppings.
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-I went with bamboo shoots.
-Sounds very good.
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[Lu rou fan: Add Thinly Sliced Bamboo Shoots]
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-This is it!
-What is it?
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Wu xiang fen.
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[Lu rou fan: Season with Five-Spice Powder to Taste]
It's called five-spice powder.
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[Lu rou fan: Season with Five-Spice Powder to Taste]
It includes star anise, cinnamon and whatnot.
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This is a taste of Taiwan.
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It’ll start tasting Taiwanese with this?
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Just like that.
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So little by little.
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I can smell it.
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-Do you?
-Yup, it smells good.
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-Wow, looks good!
Yay, it looks good!
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It’s done! Amazing.
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[Ji rou fan]
-Can I have this? / -Yeah.
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Let's eat!
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[ Lu rou fan]
Thank you for the meal!
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Ouch!
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Do you like it?
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Yeah! Perfect!
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-Thank you.
-Oh no, my stomach is growling.
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Hers too.
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Yummy.
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It tastes authentic.
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I'm so happy.
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I can have this everyday.
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It's insane.
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It tastes great.
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I can cook other Taiwanese dishes, too.
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Is there anything else
you would like to eat?
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You mean Taiwanese food?
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Well, I'll give you some options--
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-I have no idea what options there are.
-Me, neither.
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-How about noodles with tripe and oyster?
-That sounds delicious.
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-Are tripe and oyster okay with you?
-I love those!
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Okay, I'll make that next.
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Yay!
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Can you make it when I can drink?
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-Sure.
-I can't wait.
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That’s gonna be perfect with drinks.
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It goes great with beer.
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I'll put the leftovers in the freezer
and you can have that three times a day.
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If I did that,
I'd return to my old weight.
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[Translated and Timed by koma]
[Reviewed by MrsChap & goob]