Braised mutton tendon with red wine: 1 Prepare the required main ingredients, obliquely cut the boneless mutton tendon into two pieces, cut the carrot into hob blocks, prepare the auxiliary materials for the second time, put lilac, fennel, pepper and white cardamom into seasoning bag, put enough water into three pots for the second time, put the mutton tendon, rice wine and ginger into two pieces, and cook for about1. Add Bibo, ginger slices, cinnamon, star anise and ginger, stir-fry until the epidermis fades, add light soy sauce, stir-fry until all colors are 6, add red wine, add carrots, winter Er Ru and seasoning packets, and add appropriate amount of water to just swallow all the food. After boiling, simmer for about 90 minutes, then simmer for 7 minutes.
Chicken nuggets with black pepper and mushrooms: 1. Dice chicken wings, add salt, rice wine 1 spoon and white pepper to marinate 10min. 2. Wash and slice Pleurotus ostreatus, slice Chili, peel chestnuts, and chop onion, garlic and dried Chili for later use. 3. Pour a small amount of oil into the wok, and fry the Pleurotus ostreatus until golden brown, so that the fried Pleurotus ostreatus tastes fragrant and can eliminate some peculiar smells of Pleurotus ostreatus; Chestnuts are also put in the oil pan, probably fried and undercooked. 4. Take another pot. After putting the right amount of oil into the pot, stir-fry the pepper before the oil boils. Be sure to simmer it slowly to prevent the pepper from burning. Add onion, ginger and garlic and stir-fry until fragrant. 5. Stir-fry the chicken nuggets with black pepper quickly until the chicken nuggets with black pepper fade, stir-fry chestnuts, stir-fry the chicken nuggets with black pepper, add Pleurotus eryngii fried in advance, add light soy sauce for coloring, finally add pepper and stir-fry evenly, and add a little monosodium glutamate to serve.