Matsutake Keel Soup

Name: Matsutake Keel Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Dried matsutake; Some Pig keel; Some ginger; Some Cooking Wine; Some Sugar; Some salt

by Manxiang Hut

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This matsutake was brought back by my husband and son during a self-driving trip to Tibet during the summer vacation last year. When I opened the bag, I smelled a strong natural scent. The soup boiled with matsutake and soaked matsutake does not need any extra seasonings such as MSG. Just use salt and a little sugar. The final soup and meat exude a natural aroma of mushrooms, and what you eat is the umami taste of natural ingredients. "

Ingredients

Some Dried Matsutake
Some Pig Keel
Some Ginger
Some Cooking Wine
Some Sugar
Some Salt

Matsutake Keel Soup

1. (First, soak and clean the matsutake. This step is very important.) Soak the matsutake in clean water for about half an hour, and wash it several times to remove the large sand and dust.

2. Soak it with a bowl of clean water and soak it overnight.

3. Carefully pour out the soaked matsutake water to another bowl, do not bring out the small sand at the bottom of the bowl.

4. Brush the matsutake mushrooms one by one with a clean toothbrush, especially on the head and roots. The fine sand on the roots is the hardest to brush. Try to brush clean, otherwise you know.

5. Washed matsutake slices.

6. Wash the pork keel and put it in the pot, add a little cooking wine to the pot on the cold water.

7. A lot of dirty bubbles can be seen after the water is boiled.

8. Pour the water and wash the keel.

9. Add the soaked matsutake and the water of the soaked matsutake, and add some cooking wine.

10. Add a small piece of flattened ginger, add enough water, turn to a low heat, and cook for 1-2 hours. When it's ready, add salt and a little sugar to taste, and cook for a while. I like to add some chopped green onion or coriander.