1. Wash the matsutake and remove the root
2. Slice, put a little oil in the pan, and fry until fragrant
3. Take 2/3 of the matsutake, stir in the minced beef, season with salt
4. Beat in the eggs and stir to form the cheeks
5. Put a piece of minced meat in the middle of the wonton wrapper
6. Put egg liquid on the surrounding picture, and then cover with a piece of wonton wrapper, press the mousse ring to remove the excess edge
7. The round dumplings are patterned with a fork
8. Boiling underwater dumplings
9. At the same time, add the remaining 1/3 of the matsutake to the cream, put it in the cooking machine and beat into the matsutake juice
10. Boil the matsutake juice in a pot, add salt and flour
11. Stir with a whisk until thick
12. When eating, dip the dumplings in white sauce and sprinkle some black pepper.
Tips:If you have plenty of time, you can add some chicken broth for even more umami
