Mag's Spiced Kitchen

1: Cut the beef brisket into small sections. Add into one pot of cold water along with 4 slices of ginger. Bring to boil and scoop out of the impurities and drain.

2: In a big soup pot, turn the heat to medium and add oil along with remaining ginger pieces, garlic, white part of scallions, Thai red chili peppers. Stir until fragrant.

3: Add in the balanced beef along with Shaoxing wine, light soy sauce, dark soy sauce, spicy and regular bean paste, and rock sugar. Mix well to incorporate the sauce into the beef.

4: Add 8 cups of boiled water along with the spice bag and tomato. Bring to a boil, then turn the heat down to low, cover, and let it simmer for 3 hours.

5: Cook the noodles in boiled water for 1 minute then add the choy sum and cook for the last minute.

6: Place noodles in a bowl, add in the broth, beef, choy sum, then garnish with chopped scallions and chopped cilantro.