1. Pick out the roots of pine mushrooms and rinse them with clean water.
2. add water to the pot. After boiling, pour Tricholoma matsutake into boiling water. After boiling, rinse with clear water for later use.
3. Heat oil in the pot and add ginger and garlic.
4. Slice the pork belly and stir-fry until the fat is oily.
5. Stir-fry Tricholoma matsutake in the pot; Add salt and stir fry.
6, stir well, add water and simmer.
7. After the soup is boiled, add the minced garlic and continue to simmer.
8. Stew for about 7 or 8 minutes, the soup will become thick, and the taste of mushrooms will be rich and fragrant. Sprinkle with chopped green onion and serve.
Matsutake:
Tricholoma matsutake is also known as Tricholoma matsutake, rivet mushroom and pine needle mushroom. Taxonomic status: Agaricus, Cladosporidae. Jiangxi people call it Agaricus blazei, which belongs to Pleurotus; Hunan and Hubei are called Tricholoma matsutake (Pleurotus ostreatus) and Trichoderma (Xiaochang, Hubei), and Tricholoma matsutake has many names in China.
Tricholoma matsutake is a mushroom that grows naturally at the foot of pine trees. It is yellowish brown, with a small amount of blue-green and copper purple. Generally, after the Double Ninth Festival every year, it grows from pine trees, umbrella-shaped and as big as mushrooms. It is a pollution-free wild edible fungus with delicious taste and a lot of output, which is deeply loved by consumers. Its cooking methods are mainly stewing and frying. Maroon or dark green Tricholoma matsutake is the top grade of mushrooms.