Braised mutton tendon with red wine: 1 Prepare the main ingredients, chop the boned mutton tendon into two pieces obliquely, cut the carrot into hob pieces, and prepare the auxiliary materials for the second time, and put the lilac, fennel, pepper and white cardamom into the seasoning bag, put enough water into three pots for the second time, and put the mutton tendon, rice wine and ginger into two pieces, bring to a boil and cook for about/kloc-. Add Bibo, ginger slices, cinnamon, star anise and ginger, stir-fry until the skin fades, add light soy sauce, stir-fry until all the colors are 6, add red wine, add carrot, winter ruer and seasoning bag, and add a proper amount of water to just swallow all the food. Bring to a boil, simmer for about 90min7, and then simmer for 7 minutes.
Mushroom, chestnut and black pepper chicken nuggets: 1. Cut chicken wings into pieces, add salt, rice wine 1 spoon and white pepper, and pickle 10min. 2. Wash the Pleurotus ostreatus and slice it, slice the pepper, peel the chestnut, chop the onion, garlic and dried pepper and reserve it. 3. Pour a small amount of oil into the wok, first fry the Pleurotus ostreatus until it is golden yellow, so that the fried Pleurotus ostreatus tastes fragrant and can eliminate some bad smells of Pleurotus ostreatus; Chestnuts are also put in the frying pan, probably stir-fried and uncooked. 4. Take another pot. After putting a proper amount of oil in the pot, stir-fry the chili before the oil burns, and be sure to simmer gently to prevent the chili from burning. Add onion, ginger and garlic and saute. 5. Stir-fry the chicken nuggets with black pepper quickly until the chicken nuggets with black pepper fade, stir-fry the chestnuts, stir-fry the chicken nuggets with black pepper and chestnuts, add the oyster mushrooms fried in advance, add the light soy sauce for coloring, and finally add the pepper to stir well, and add a little monosodium glutamate to serve.