Matsutake is one of the few wild mushrooms that cannot be cultivated artificially.Matsutake, besides the generalmushroomgrowing conditions, must also grow together with pine trees and have a symbiotic relationship with pine roots.Matsutake has a thick, fleshy texture and a delicious, smooth flavor.It is not only flavorful and fragrant, but also a cheap and nutritious edible mushroom.Although it is also called "Matsutake," it is different from the "King of Mushrooms" called Matsutake.Today, let's take a look at how to cook Matsutake.

Duck legsStewing Matsutake

Main ingredients

Duck legs, Matsutake

2. Slice ginger, slice garlic, and chop the duck legs that have been cleaned.3. Boil the duck legs in cold water, then remove them and wash them with hot water to remove impurities, then drain the water and set aside.4. Pour an appropriate amount of oil into a frying pan, heat the oil and sauté all the ingredients.

5. Add the boiled duck legs and stir-fry, add sugar and

soy sauce

and beer, and stir until evenly combined.6. Add some of the water in which the Matsutake was soaked, bring to a boil over high heat, then reduce the heat and simmer for 30 minutes.7. Add the Matsutake and continue to simmer for 30 minutes, add salt to taste, and remove from heat when the sauce has thickened.

2. Slice

cucumber

andcarrotsand slice onions.3. Soak and clean the Matsutake before use.4. Pour an appropriate amount of oil into a frying pan, heat the oil and stir-fry the meat slices until they change color, then remove.5. Add a little more oil to the pan, heat and stir-fry the onions.6. Add a little

carrots

and briefly stir-fry, then add the soaked Matsutake and stir-fry.

7. Add the stir-fried meat slices and stir-fry evenly, then add the cucumber slices and stir-fry.

8. Add salt,soy sauceand a suitable amount of chicken broth and stir until evenly combined before serving.

2. Cut the boiled Matsutake in half and set aside.

3. Slice thewheat gluteninto slices and set aside. Chop the green onions and ginger.

4. Pour an appropriate amount of oil into a frying pan, heat the oil and sauté the green onions.

5. Add the wheat gluten and stir-fry for a while, then add the Matsutake and stir-fry, add a little water and simmer.6. When the Matsutake is cooked, add salt to taste, and remove from heat when the sauce has thickened.2. Wash and cut the

cabbage

into rolling pieces, and set aside the green onions.

3. Pour an appropriate amount of oil into a frying pan, heat the oil and sauté the green onions, then add the previously prepared meat slices and soy sauce and stir-fry.

4. Add the Matsutake and stir-fry for a while, then add the cabbage and stir-fry.5. Add the water in which the Matsutake was soaked, bring to a boil over high heat, and add salt to taste before serving.Wash and cut into large chunks, chop green onions and set aside.

3. Heat oil in a wok, add chopped green onions and stir-fry until fragrant. Add the meat slices and soy sauce and stir-fry.

4. Add shiitake mushrooms and stir-fry. Add the cabbage and stir-fry.

5. Add the water from the shiitake mushrooms and bring to a boil. Add salt to taste and serve.