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Matsutake stewed pork belly, this dish not only makes people look forward to its taste, but also makes people admire its profound cultural heritage and exquisite use of ingredients.

In this dish, the pork belly is carefully processed to become soft but not elastic, and is combined with the matsutake mushroom, which is known as a "mountain delicacy". The two are intertwined in the stewing process to create rich flavors.

First of all, we need to prepare the ingredients. We need a fresh pig's stomach, some fragrant matsutake mushrooms, some wolfberries and red dates, which can add nutrition to the soup and make it more delicious. Don't forget, we also need ginger slices to remove the fishy smell, and cooking wine is also indispensable, which can make the meat more fragrant.

Of course, water is the most basic, there must be enough water to stew the pork belly. Finally, salt is used for seasoning.

The first step is to process the pork belly.

First, clean the pig's stomach, then cut it into pieces that are easy to eat. Then soak the pig's stomach in cold water for a while to remove some of the blood.

Then, use salt and white vinegar to scrub the pig's stomach, inside and out, to remove the odor and excess fat. Finally, rinse it with clean water to ensure that there is no residual dirt in the pig's stomach.

The second step is to remove the matsutake mushrooms. Use a soft brush or damp cloth to gently wipe off the dirt on the mushrooms. Then cut the mushrooms into slices or small pieces according to your personal preference.

The third step is to blanch the pork stomach.

Put the pig's stomach into boiling water, add a few slices of ginger and a little cooking wine. After blanching for a few minutes, there will be some floating foam, we have to skim off the foam. Then take out the pig's stomach and rinse it with clean water to make sure it is clean.

Step 4: Start stewing.

Put the pork belly in the stew pot and add enough water to cover the pork belly. Also, add some ginger slices and cooking wine, so that the stewed meat will be more fragrant.

After boiling over high heat, turn to low heat and simmer.

As time goes by, the color of the pig's stomach gradually changes from the initial milky white to an attractive light yellow. You can see that the skin of the pig's stomach is slightly wrinkled under the action of heat. If you gently press the pig's stomach with chopsticks, you will feel that its meat gradually becomes soft and elastic. At this time, the pig's stomach has absorbed the essence of the soup. At this time, we can add matsutake, wolfberry and red dates in turn.

Then continue to simmer over low heat until the pork belly becomes very soft and the aroma of the matsutake mushrooms is fully released.

Note: The heat is the key to stewing pork tripe.

Slowly stewing over low heat is like giving the pig a soothing SPA. The pig's stomach sways gently in the pot, and occasionally one or two small bubbles emerge, as if it is whispering and telling its own story.

The final step is seasoning and serving.

First, open the lid of the pot, taste the soup, and add some salt to adjust the seasoning according to your taste. When the pork belly is stewed until it is soft, the matsutake mushrooms are stewed, and the soup is rich, we can turn off the heat.

Take out the stewed Matsutake pork belly and put it on a plate, then pour the fragrant soup on it.

Well, a delicious dish of pork belly stewed with matsutake mushrooms is ready!

When it is served, it is hot and fragrant, making people drool. If you like, you can also sprinkle some chopped green onions or coriander on it, which will make it look more tempting.

This dish is not only delicious but also nutritious. It is suitable for eating in various occasions. Whether it is to warm the body in winter or to nourish the body in summer, it is a very good choice.