Fresh or not more than 24 hours, matsutake mushrooms are wiped clean with a clean white towel, and the root of the tail is peeled off with a knife. Do not wash with water, it will lose the flavor of the matsutake mushrooms. The root is also precious, don't cut it off in one breath ah, and then cut it into thin and thick slices. From the cap down, use your hands (or a knife) to tear off the skin of the matsutake mushroom until the stalk is completely free of skin. Wipe the cap clean with a slightly damp white towel and you're good to go.

Rinse the dried matsutake mushrooms with water, soak them for a while, then rinse them with water and squeeze out the water. Other processing steps are the same as above.

Matsutake Stir-Fry:

Prepared ingredients: 200 grams of matsutake mushrooms, 500 grams of pork, 3 bell peppers, ginger, 1 green onion, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 5 grams of cornstarch, 1 teaspoon of sugar, 1 teaspoon of chicken broth.

1, matsutake mushrooms thawed, processed and put on a plate spare

2, meat slices put a little soy sauce, cooking wine and water starch mix

3, the frying pan to the hot, put the meat into the scratch, when the meat began to turn a little bit of color, and then immediately fished out and put on a plate spare

4, the pot of oil burning hot, put the ginger slices in the frying white, frying out of the aroma of the ginger slices after Fish out

5, the colorful pepper, green onion put in, sprinkle some salt, stir fry a few

6, the matsutake mushrooms and meat slices put in, sprinkle a little bit of sugar, chicken essence, turn a few spatula

7, plate out of the pot, a great job