1. Pick the roots of pine tree mushrooms and rinse them with clean water.

2. Add water to the pot. After boiling, pour the pine mushrooms into the boiling water. After boiling, rinse with clean water and set aside.

3. Heat the oil in the pot, add ginger and garlic and stir-fry.

4. Add the pork belly slices and stir-fry until the fat becomes oily.

5. Add pine mushrooms to the pot and stir-fry together.

6. Add salt and continue to stir-fry.

7. After stir-frying, add water and simmer over high heat.

8. After the soup boils, add minced garlic and continue to simmer over high heat.

9. Simmer for about 8 minutes until the color of the soup thickens and the flavor of the chopped mushrooms becomes rich and tangy. Sprinkle with chopped green onion and serve.

10. Pine tree fungus: Pine tree fungus is also known as pine hair fungus, rivet mushroom, and pine needle mushroom.

11. Classification status: Agaricales, Agaricaceae.

12. People in Jiangxi call it the qiongan mushroom, a genus of rivet mushroom.

13. People in Hunan and Hubei call it pine tree mushroom (tree mushroom) and yellow thread fungus (Xiaochang, Hubei). There are many names for pine tree mushroom in various parts of China.

14. Pine fungus is a kind of mushroom that grows naturally at the foot of pine trees. It is yellow-brown, with a small amount of blue-green, and copper-purple.

15. Usually after the Double Ninth Festival every year, mushrooms grow out from under the pine trees. They are umbrella-shaped and as big as shiitake mushrooms. They are pollution-free wild edible fungi with delicious taste and abundant production. They are deeply loved by consumers.

16. There are two main cooking methods: stewing and stir-frying.

17. Brown-red or dark green pine fungus is the best among mushrooms.