Soak the brisket in water for 1-2 hours to remove blood, then cut it into small pieces.
Chop the onion, chili peppers, ginger, and garlic.
Heat oil in a pan, sauté ginger slices until fragrant, then quickly stir-fry the beef until the moisture evaporates and the oil becomes clear. Add cooking wine along the edge of the pan to remove the beefy smell.
Add onions and garlic, continue to stir-fry until fragrant. Then add all seasonings except chicken bouillon powder and stir-fry together.
Add hot water just enough to cover the beef, cover with a lid, and bring to a boil on high heat.
When the water has almost evaporated, add the chili peppers and stir-fry to release the spicy flavor. Sprinkle a little chicken bouillon powder, and stir-fry on high heat until the sauce thickens.
Enjoy your savory and delicious dish!
Nutrition:
This dish is rich in protein from the beef.
Contains vitamins from the peppers and onion.
Moderate in calories, depending on the amount of oil used.