If you want to have a hot and tooth-melting food in winter, it is the ecological matsutake chicken soup. First, you need to simply handle the ecological matsutake: Step 1: Use a knife (it is recommended to use a bamboo knife or a ceramic knife) to peel off the roots.

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Step 2: Use a knife to gently scrape off the impurities on the cap (or wipe with a paper towel) and stipe.

Step 3: Rinse quickly with low water flow.

Step 4: Use kitchen paper to dry the excess water of the washed ecological matsutake and set aside.

To eat fresh mushrooms, wash the native chicken, cut it into large pieces, blanch it in boiling water, remove the foam and fish it out, cut the ecological matsutake into 3mm thick slices, stew the native chicken with ginger, and fry the cut ecological matsutake for 10 seconds.

About 15 minutes before serving, add fresh matsutake slices, simmer over low heat, and season with salt before serving.