1. Pick the roots of Tricholoma matsutake and gently rinse each one with clear water.

2. Sit in the pot, bring to a boil, and pour the pine needle mushroom into the boiling water.

3. Cook it a little. The reason for cooking is to keep the pine needle mushroom bright in color. If it is not cooked, the burnt bacteria will turn black.

4. After boiling, rinse with clear water for later use.

5. Heat oil in the pot and add ginger and garlic.

6. Stir-fry the pork belly slices until the fat is oily.

7. Stir-fry mushrooms together, and pay attention to the gentle movements, otherwise the mushroom umbrella will be destroyed.

8. Add salt and continue to stir fry.

9. Stir well and add water to simmer.

10. After the soup is boiled, add minced garlic and continue to stew over high heat.

1 1. Stew on low heat for about 7 or 8 minutes, until the color of the soup becomes thicker and the chopped mushrooms are rich and fragrant. Sprinkle with chopped green onion and serve.