Stir-fried beef brisket with peppers (Hunan cuisine)

I usually don't braise or stew beef brisket, but this time, I changed things up. This stir-fried beef brisket is incredible! The brisket is stewed until tender and flavorful, then sautéed with red and green chilies and minced garlic. The aroma is breathtaking, and the juices burst forth from every bite. The tendons are soft and springy, with a uniquely chewy texture. The spicy flavor blends perfectly with the brisket's meaty aroma, making it even more fragrant the more you chew. The rich broth, mixed with rice, can fill two large bowls! Even simple white rice becomes incredibly appetizing with this dish. Every bite of beef brisket is infused with the flavor of the seasoning, creating a satisfyingly spicy and fragrant flavor. You can't stop eating! This is a true king of home cooking, and it's so satisfying!

Ingredients

500g beef brisket
1 green Erjingtiao pepper
1 red Erjingtiao pepper
6 cloves of garlic
ginger (6 slices. 3 slices for blanching and 3 slices for stewing.)
Angelica dahurica (5g. Used for cooking beef brisket, enhancing flavor)
Cooking wine (2 tablespoons. 1 tablespoon of water for blanching, 1 tablespoon of water for stir-frying beef brisket)
5g dried red pepper shells, optional (Blanch with water to remove the fishy smell. You can use scallions instead.)
5g green dried Sichuan peppercorn shells (for cooking beef brisket, flavor)
2 teaspoons of table salt (Add 1 teaspoon of salt when cooking beef brisket, and 1 teaspoon of seasoning when stir-frying beef brisket)
1 tsp chicken stock
2 green onions
1 tsp white pepper

Steps

Soaking the blood: Rinse the beef brisket thoroughly with water and soak it in clean water for at least half an hour, changing the water several times to remove the bloody smell.
Ingredients: Slice the ginger; find the Sichuan peppercorns and angelica root; chop the green onions into small pieces;
Smash and chop the garlic. If you have any shallots, chop one or two and set aside.
Chop the green and red peppers. If you can handle spicy food, add more; if you can't handle spicy food, add less.
Put the beef brisket in a pot of cold water. Pour in some strong baijiu (if you don't have baijiu, use cooking wine, red peppercorns, or scallions). Add a few slices of ginger. Bring the water to a boil and simmer for 5 minutes. Remove from the pot and rinse with hot water to remove any scum.
Place the washed beef brisket in a pressure cooker, add an appropriate amount of water, and toss in the angelica root, green Sichuan peppercorn shells, and ginger slices. Once the pressure cooker starts to boil, cook for 15-17 minutes. Open the lid only after the steam has died down. If using a regular pot, cook for about an hour.
Cutting the Brisket: Reserve the broth from the cooked brisket. Remove the brisket, let it cool, and cut it into slices about the thickness of two coins.
Heat the pan to a high heat, then reduce heat to low and add oil. First, sauté the minced garlic until fragrant. Then add the chopped chili peppers and sprinkle with a pinch of salt. Stir well and set aside.
Final stir-fry: Add a little more oil to the wok and sauté the chopped scallions until fragrant. Add the beef brisket slices and sauté for 1 minute. Add 200ml of the broth from the beef brisket and reduce over medium-high heat until the sauce thickens.
Add salt, chicken bouillon, and a pinch of white pepper. Add the previously sautéed chilies, stir well, and enjoy!