1. Chop the onion and carrot into fine pieces. spare
2.
Cut the zucchini and pleurotus eryngii into thin slices and set aside.
To make the sauce, add oil in a hot pan, and stir-fry the chopped onions and carrots until fragrant. Add tomato paste and stir fry for two minutes. Add red wine, original barbecue sauce, gravy, peeled tomatoes, and simmer.
After boiling, add honey, salt, chicken powder, apple cider vinegar, and season. Add appropriate amount of water, bring to a boil and turn to low heat.
3.
Marinate the cowboy bones with a little salt and black pepper for a few minutes, then pat with flour.
In a separate oil pan, fry the floured cowboy bones on both sides until they are colored. Put it in the sauce that was boiling in the pot and cook for about half an hour until tender. fish out.
4. To prepare the side dishes, fry the zucchini and eryngii mushrooms on a frying pan.
5. Put it on a plate, just a secret cowboy bone with all colors and fragrances~
