Fried pork slices with matsutake
By VidaD'Amore
Matsutake is a pure natural rare and precious edible fungus and is known as the "king of fungi". Legend has it that after the atomic bomb attack on Hiroshima in August 1945, the only surviving plant was Matsutake, which was recorded in the Song Dynasty's "Jing Shi Zheng Lei Wu Emergency Materia Medica". Studies have shown that Tricholoma matsutake is rich in protein, multiple amino acids, unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. Matsutake is collected and eaten from early August to mid-October in autumn. It has a special aroma and tastes like abalone. It is extremely smooth and refreshing.
Recipe Recommendations
- pork appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Fried pork slices with matsutake
1
Slice the pork and slightly marinate it with oil, soy sauce, ginger, onion, and garlic.
2
Add matsutake matsutake with warm water to hair well and wash well.
3
Tear it.
4
Cut garlic into sections.
5
Remove the oil pan, add the pork and stir fry.
6
After the meat changes color, add matsutake, add appropriate amount of water and cook for a while.
7
Add garlic when it's almost ripe. Adding garlic is a habit, but it's okay not to add it. Add salt, sugar, and chicken essence to mix well.
8
Done. It tastes good.