Delicious Wild Matsutake Mushroom, Tofu, and Sliced Meat Soup

Name: Delicious Wild Matsutake Mushroom, Tofu, and Sliced Meat Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: to taste Boletus pinophilus; to taste Pork hind leg with fat; 250g Tofu; 3-4 cloves Garlic; 1 slice Ginger; to taste scallion; to taste Edible oil; to taste Salt; to taste Black pepper; 1 tsp potato starch; 1 tsp cooking wine; 1 tsp light soy sauce

A savory soup featuring wild mushrooms blanched with garlic, marinated sliced pork, and tofu, delivering deep forest aroma and rich umami.

20 minNewMedium Soups Boil Savory

Instructions

1
Freshly picked wild matsutake mushrooms from the mountains.
2
Prepare the ingredients.
3
Cut into slices separating the fat from the lean.
4
Pour cooking wine, light soy sauce, a drop of dark soy sauce, pepper (Sichuan pepper powder), and ginger slices into the lean meat, and mix well.
5
Add a spoonful of cornstarch and mix evenly.
6
Cut the matsutake mushrooms into pieces and blanch for half a minute, adding 3 cloves of garlic to the water. Remove and set aside.
7
Pour out the water, add a little vegetable oil to the pot, and render the fat from the fatty meat.
8
Add ginger and garlic, and sauté until fragrant. Then pour in the matsutake mushrooms, and stir-fry over medium-low heat until the mushroom oil turns reddish-orange.
9
Add two bowls of water and broth. Simmer over low heat for 10 minutes.
10
Cut the tofu into cubes, pour in and cook over medium heat for 2 minutes, add salt to season.
11
Pour in the meat slices and separate them.
12
Sprinkle a spoonful of white pepper powder, and immediately turn off the heat.
13
Serve and sprinkle with chopped green onions.