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There are several sources of information on cooking. Some info is tailored towards skilled cooks and except the ordinary person. It can be confusing to learn every one of the offered info. Fortunately, this Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry) recipe is easy to make and will certainly provide you some great tips. They will help any person, even a novice.

You need to prepare Pork butt block.
You need to prepare Green bell pepper.
You need Red bell peppers.
Provide Cooked bamboo shoots in brine.
Provide Finely chopped scallions.
You need Ginger (finely chopped).
Prepare Sesame oil.
Provide Katakuriko slurry.
Use Meat seasonings.
You need Beaten egg.
You need to prepare Soy sauce.
You need to prepare Vegetable oil.
You need to prepare Katakuriko.
Prepare Sauce.
You need to prepare Soy sauce.
Use Shaoxing wine.
You need to prepare Oyster sauce.
Provide Chinese chicken stock powder.
Prepare Pepper.

If making this for guests, shave off the white parts of the peppers to make them more visually appealing..
Cut the green and red bell peppers into 3 mm wide strips. Cut the boiled bamboo into 3 mm wide strips as well..
Bring the pork to room temperature. First, cut it against the grain into 5 mm thick slices, then cut into 5 mm wide strips. Don't forget to cut it against the grain!.
Combine the meat seasonings and rub into the meat until there's no longer any egg yolk..
Now, be sure to mix together the sauce seasonings. Mince the scallions and ginger. Prepare the katakuriko slurry as well..
Heat a generous amount of oil in a wok to about 140℃. Add the meat, breaking it up with chopsticks. Cook until the meat is white and about 80% of the way cooked..
Fry the bamboo shoots. When the bamboo shoots are coated with oil, raise the temperature to 160℃, then add the peppers and continue to fry for about 5 seconds. Drain off the excess oil from the meat, bamboo shoots, and peppers well..
Heat up a frying pan and add 1 tablespoon of vegetable oil. Add the minced scallions and ginger and stir-fry over medium heat until fragrant. Be careful not to let them burn!.
Add all the fried ingredients and stir-fry on high heat for about 20 seconds. Drizzle the sauce seasonings around the sides of the pan and toss to coat..
Add the katakuriko slurry to thicken the sauce. Drizzle 1 tablespoon of sesame oil on top, toss, and enjoy..
For an easier version, see https://cookpad.com/us/recipes/152686-easy-chinjao-rosu.

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