Stir-fried matsutake mushrooms
Wild matsutake mushrooms, sliced thick and wok-tossed over fierce heat, deliver an incomparable pine-and-earth perfume that no cultivated mushroom can match. Quick cooking preserves the prized springy texture, making every slice taste like a mountain treasure.
Instructions
- 1
Rinse the matsutake under running water (mainly to wash off the dirt, do not soak in water), and remove the soil-colored hard sheath at the base.
- 2
Sliced matsutake mushrooms.
- 3
Cut the fatty and lean pork separately.
- 4
Put the fatty meat into a cold pan, and after rendering the oil, add sliced garlic and Sichuan peppercorns to stir-fry until fragrant.
- 5
Add matsutake mushrooms together with lean meat, stir-fry over high heat until the lean meat changes color and is cooked, then the garlic slices can be easily split in half, and it's ready.
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Ingredients
Main Ingredients
- Matsutake mushroomto taste
- Porkto taste
- Garlicto taste
Seasonings
- table saltto taste
- Sichuan pepperto taste