Cooking Steps

1. 

   Step1:It's this kind of dried matsutake. It's well watered. Pick it up. Wash it. I've washed it three times. The last time I wash it, I'll keep the water.

2. 

   Step2:Just cut it into pieces. It can't be too big. The picture is just a demonstration. The actual quantity is much larger.

3. 

   Step3:Cut cabbage into cubes. Skill. Cut the whole cabbage vertically from the side. Cut only the side. Don 't cut. Then cut crosswise. Cut the small cube in a few times.

4. 

   Step4:Cut the streaky pork into small pieces. Be sure to have fat meat. Stir the fire to make it fragrant.

5. 

   Step5:Chopped ginger and garli

6. 

   Step6:I use iron horse spoon at home. It's hard to buy such thick materials now. Just a spoonful of oil in the pan. I scooped half of it with a shovel.

7. 

   Step7:Stir fry the meat in the oil. Add the minced ginger and garlic. Don't put the green onion. It's not so good to put the green onion in the frying pan, because it needs the fragrance. The North likes to put green onions. In fact, they can cover up the taste of many ingredients.

8. 

   Step8:The oil temperature should not be too hot. Stir fry the oil and put a little thirteen spices. Soy sauce. Let the meat taste and color. Then put the last time of the matsutake water and matsutake together. Add some water. Put a spoon and a half of salt in the seasoning spoon.

9. 

   Step9:After the pot is boiling for a while, add the cut cabbage and cook it for a while. The cabbage is ripe. Don't turn off the cabbage until it's fully cooked. In fact, it looks as if it's eight ripe. No MSG.

10. 

    Step10:Finished product. I think this flavor is the essence of the north. The rich flavor of Tricholoma matsutake. The sweet fusion of the scent and Chinese cabbage can eat a sense of snowy winter. Matsutake picked in the dense forest. Endless snow in the north. If you are not destined to go. Use this soup to remember.