Main Ingredients

Lean front leg

200g

Fresh matsutake mushrooms

150g

Side Ingredients

Oil

Salt

Ginger in small amount

Scallion in small amount

Materials Wine in small amount

Directions for Stir-Fry with Fresh Matsutake mushrooms

1

Select the freshest day killed pork, I chose the Aisen fresh front leg meat. Cut into thin slices, put a small amount of cooking wine, salt, chicken essence, yards of ginger, marinate and set aside.

2

It is said that fresh matsutake mushrooms are best not to be washed, but matsutake mushrooms have so much sediment on them that they have to be removed. Soak them in cold water for 15 minutes to let the sediment come off naturally.

3

Turn on the faucet and let the water run, pay attention to the water pressure is not too big, the palm of your hand to hold up the matsutake mushrooms, with a knife in the running water under the matsutake mushrooms along the grain to scrape off the impurities of the mud, remove the root, clean and spare.

4

Slice the matsutake mushrooms, each cut into 3-4 slices, yards into a plate, the natural fragrance of the matsutake mushrooms began to fill the entire kitchen. The natural aroma of matsutake mushrooms will begin to permeate the kitchen.

6

Fried matsutake mushrooms are more fragrant, golden in color, tender and soft, making people salivate.

7

After the matsutake mushrooms are fried, add more oil to the pot, turn up the heat, and stir-fry the fresh meat that was marinated before and after, but only for 1 minute. The meat is browned on the line.

8

Pour in the fried matsutake mushrooms, continue to turn up the heat, stir-fry quickly, do not need to put any ingredients, stir-fry quickly, sprinkle a small amount of chopped green onion before removing from the pan, before and after 30 seconds.

9

Three drops of sesame oil, plate. The aroma, with rich matsutake special flavor matsutake stir-fry pork slices, on the pot.

Tips

1: matsutake mushrooms must be fresh, must be picked within 48 hours of the ice bag air transport; meat must be hand-cut, fresh special pork foreleg meat. 2: fried matsutake mushrooms is less oil, low heat, slow frying; fried meat is more oil, high heat, fast frying; matsutake mushrooms meat slices soft frying is high heat, quickly stir fry, before and after but 30 seconds. 3: marinate meat without other such as soy sauce and other ingredients, a little salt, chicken essence, cooking wine. Stir fry nothing. 4: ginger and green onion, remember a little, otherwise robbed the flavor and fresh aroma of matsutake mushrooms.