And my favorite is bacon stewed matsutake. At present, it is the season when Tricholoma matsutake is on the market in large quantities. Let me briefly talk about it. Slice the bacon with garlic slices, green garlic seedlings and dried peppers. Wash Tricholoma matsutake, blanch, and drain for later use. Add a little oil to the pot, add bacon and stir-fry until the oil comes out. Stir-fry, add a little bean paste and oyster sauce, stir-fry for a while, add water, add a little salt, soy sauce and hot sauce. Add Tricholoma matsutake after boiling, and do not stir after adding, because Tricholoma matsutake is fragile. Boil for about 2 minutes, add chicken pepper, add green garlic buds, put them in hot pot or casserole, and light them to serve. This braised matsutake with bacon is a seasonal dish. Matsutake is pure wild and very popular in our local area. If foreign friends come to Yichang this season, they must try it!
Sausage practice: Sausage, commonly known as sausage in our local area, is made by filling pork with pig small intestine, air-drying or smoking. This sausage was used to entertain guests at home in the 1980s and 1990s. Compared with bacon, it is much simpler. Usually steamed or boiled, sliced and served. It is also fried with Chili and garlic moss. Here, I want to share a method I like. Slice the sausage after it is cooked, put oil in the pot, stir-fry the sausage, add a little dried pepper and garlic foam, stir-fry the garlic seedlings together, and put some monosodium glutamate before taking out the pot. ?