1. Prepare the materials (I used the half-cooked ones bought from the market)
2. Cut all the materials for later use
3. Bring the water to a boil, add the cooking wine, add the beef tendon and cook for 5 minutes, remove it and let it dry
4. Heat a wok, add some oil, add dried red pepper, pepper, green onion and ginger, add beef tendons
5. Stir-fry evenly and add thirteen-flavored braised soy sauce (you can put more to make the color look good)
6. Add eryngii mushrooms and stir fry until soft, add carrots and stir fry
7. Add appropriate amount of water and boil for 15 minutes
8. When the soup is thick, add salt and keep frying to avoid sticking the pot
9. Add green pepper and stir fry
10. Turn off the heat and add the minced garlic chicken essence
11. Finished a nutritious and beautiful dish
Tips:Don't add too much salt because you need to put more soy sauce
