In the season of eating pine mushrooms, I like to fry the shallots, not the scent of pine mushrooms, and the thickest soup is the most bibimbap.
Washing the pine mushroom, I usually wash it with running water, the focus is to eliminate the roots with soil.
Slice after washing
Cut the garlic slices, ginger slices, and cut a little diced meat.
The secret weapon, the broth of the bones.
Add garlic slices, ginger slices, and saute.
Matsutake does not come out of water, stir-fry for a while and then add broth.
Do not fry for too long, very cooked, add green onions when cooked.
The finished product, very fragrant, very delicious, the son ate two bowls of rice.