1. Cut a little root of Morchella, clean it, rinse it with clear water, soak it for a few minutes, take it out and drain it.

2. Put the prepared butter into the pot.

3. Stir-fry garlic with low heat and add morel.

Step 4 add salt. When the soup is dry, stir-fry it a little and add the chopped black pepper.

5, pan and plate, sprinkle some chopped green onion to decorate and serve.

Morchella esculenta (scientific name: Morchella esculenta), also known as Morchella esculenta and Tricholoma esculenta, belongs to Morchella of Morchella family and is an excellent edible fungus, mainly distributed in Henan, Shaanxi, Gansu and other regions in China.

Morchella is a rare edible and medicinal fungus, belonging to Morchella, which has long been included in Li Shizhen's Compendium of Materia Medica. Wild Morchella, the fruiting body is small or medium, 6- 14.5cm, the lid is irregular, rectangular, 4-6cm long and 4-6cm wide. There are many small pits on the surface, which are like a lamb's belly, light yellow and brown, with a white handle, 5-7 cm long, 2-2.5 cm wide and 2-2.5 cm thick. The longitudinal groove is shallow and the base is slightly enlarged.