stir-fried pork with hypsigus marreus

Hypsigidium marreus is an excellent edible fungus in the northern temperate zone.
The taste of Hypsidium marreus is fresher than mushroom, the meat is thicker than mushroom, the quality is tougher than mushroom, the taste is excellent, and it also has a unique crab aroma. The mushroom is rich in nutrients. Every 100 grams of fresh mushrooms contains 3.22 grams of crude protein, 0.22 grams of crude fat, 1.68 grams of crude fiber, 4.56 grams of carbohydrates, and 1.32 grams of ash. The content of phosphorus, iron, zinc, calcium, potassium and sodium is very rich. The content of vitamins B1, B2, B6 and C is also higher than that of ordinary mushrooms. It is a very precious edible mushroom. Since the 1970s, Hypsizus marreus has been popular in the Japanese market and was later introduced to our country.
In Japan, there is a saying that "the aroma lies in pine mushrooms and the taste lies in jade mushrooms."
When I saw people selling flowless meat in the supermarket, they were the ones with the skin, which were fat and thin, and the ones with a lot of weight. The idea of using Hypsidium marreus mushrooms to cook meat should be the most delicious.
Coupled with vegetables, it is fat but not greasy, and the aroma is very tempting. It is also the best way to eat Hypsidium marreus mushrooms.