Matsutake dragon bone soup
Overview
This matsutake was brought back by my husband and son from a self-driving trip to Tibet last summer. As soon as I opened the bag, I smelled a strong natural fragrance. The soup cooked with matsutake and the water in which it is soaked does not need extra seasonings such as MSG at all, just salt and a little sugar. The final soup and meat exude a natural aroma of mushrooms, and you can eat the natural umami taste of the ingredients.
Tags
Ingredients
Steps
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(Soak and clean the matsutake mushrooms first. This step of cleaning is very important.) Soak the matsutake mushrooms in clean water for about half an hour, then wash them several times to remove any large sediment and dust.
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Soak in a bowl of clean water for about one night.
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Carefully pour the water used to soak the matsutake mushrooms into another bowl without removing the small sand at the bottom of the bowl.
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Brush the matsutake mushrooms one by one with a clean toothbrush, especially the head and roots. The fine sand at the roots is the most difficult to brush. Try to brush them as clean as possible, otherwise you will know.
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Washed matsutake slices.
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Wash the pork keel and put it into a pot with cold water and a little cooking wine.
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After the water is boiled, you can see a lot of dirty foam coming out.
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Pour off the water and wash the keel again.
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Add the soaked matsutake mushrooms and the water used to soak the matsutake mushrooms, and add some cooking wine.
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Add a small piece of flattened ginger, add enough water, bring to a boil over high heat, then reduce to low heat, and cook for 1-2 hours. When it is almost ready, add an appropriate amount of salt and a little sugar to taste, cook for a while, and add some chopped green onion or coriander according to preference after it is out of the pot.
