Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, authentic chinese food! chinjao rosu (beef and pepper stir-fry). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry) is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook authentic chinese food! chinjao rosu (beef and pepper stir-fry) using 19 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry):
- Take 300 grams Pork butt block
- Get 6 Green bell pepper
- Take 2 Red bell peppers
- Take 100 grams Cooked bamboo shoots in brine
- Make ready 1 tbsp Finely chopped scallions
- Make ready 1 tsp Ginger (finely chopped)
- Prepare 1 tbsp Sesame oil
- Get 1 Katakuriko slurry
- Get Meat seasonings
- Prepare 2 tbsp Beaten egg
- Take 1 tbsp Soy sauce
- Prepare 1 tbsp Vegetable oil
- Make ready 1 tbsp Katakuriko
- Prepare Sauce
- Make ready 1 1/2 tbsp Soy sauce
- Make ready 1 tbsp Shaoxing wine
- Get 1 1/2 tbsp Oyster sauce
- Make ready 1 tsp Chinese chicken stock powder
- Make ready 1 dash Pepper
Steps to make Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry):
- 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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