Matsutake mushroom stewed with pork belly is a dish that not only makes people look forward to its taste, but also makes people admire its profound cultural heritage and exquisite use of ingredients.

In this dish, the pork belly is carefully processed to become tender yet elastic, and combined with matsutake mushrooms, which are known as "mountain delicacies," the two intertwine to create a rich and layered flavor during the stewing process.

First, we need to prepare the ingredients. We'll need a fresh pork stomach, some fragrant matsutake mushrooms, some goji berries, and red dates—these will add nutrition to the soup and make it taste better. Don't forget, we also need ginger slices to remove any gamey smell, and cooking wine is essential; it will make the meat more fragrant.

Of course, water is the most basic ingredient; enough water is needed to stew the pork tripe until it's cooked through. Finally, salt is used for seasoning.

The first step is to process the pig's stomach.

First, clean the pig stomach thoroughly, then cut it into bite-sized pieces. Next, soak the pig stomach in cold water for a while to remove some of the blood.

Next, scrub the pig's stomach thoroughly with salt and white vinegar, both inside and out, to remove any unpleasant odor and excess fat. Finally, rinse it clean with water to ensure no dirt remains.

The second step is to prepare the matsutake mushrooms. Gently wipe off the dirt from the matsutake mushrooms with a soft brush or damp cloth. Then, according to your preference, cut the matsutake mushrooms into slices or small pieces.

The third step is to blanch the pig's stomach.

Put the pig's stomach into boiling water, add a few slices of ginger and a little cooking wine. After blanching for a few minutes, some foam will appear; skim off this foam. Then take the pig's stomach out and rinse it with clean water to ensure it is clean.

The fourth step is to start stewing.

Place the pig's stomach in a stew pot, add enough water to cover it. Also add some ginger slices and cooking wine; this will make the stewed meat more fragrant.

Bring to a boil over high heat, then reduce to a simmer and cook slowly.

As time goes by, the color of the pig's stomach gradually changes from its initial milky white to an appealing pale yellow. You can see the skin of the pig's stomach wrinkling slightly under the heat. Gently press the pig's stomach with chopsticks, and you will feel its meat gradually becoming soft and elastic. At this point, the pig's stomach has absorbed the essence of the broth, and now we can add the matsutake mushrooms, goji berries, and red dates in that order.

Then continue to simmer over low heat until the pork stomach becomes very soft and the aroma of the matsutake mushrooms is fully released.

Note: Controlling the heat is crucial for stewing pork tripe.

Simmering over low heat is like giving the pig's stomach a soothing spa treatment. The pig's stomach sways gently in the pot, occasionally bubbling up a small bubble or two, as if it is whispering its story.

The final step is to season and plate it.

First, lift the lid and taste the soup. Add salt to taste if needed. Once the pork tripe is tender, the matsutake mushrooms are flavorful, and the broth is rich, you can turn off the heat.

Take the stewed matsutake mushrooms and pork tripe out and put them on a plate, then pour the fragrant broth over them.

Alright, a delicious stewed pork belly with matsutake mushrooms is now complete!

Served piping hot, with an irresistible aroma, it looks absolutely mouthwatering. If you like, you can sprinkle some chopped green onions or cilantro on top, making it even more tempting.

This dish is not only delicious but also nutritious, making it suitable for various occasions. Whether it's to warm the body in winter or to nourish the body in summer, it's an excellent choice.