Roasted meat with pine mushrooms

Remove the pine bacteria and wash them.
2. Cut the pork belly into small pieces and stir-fry to make the oil, then add ginger slices, garlic cloves and soy sauce and continue to stir-fry until the color is even.
3. Add the pine mushroom and stir-fry. Let the pine bacteria inhale the oil aroma.
4. Stir-fry evenly and color, add water and simmer and start seasoning, adding an appropriate amount of salt. Because the fungus itself has an umami taste, there is no need to add chicken essence and MSG. Friends who like to eat chili peppers can add a little fresh millet to add spicy flavor.
5. Wait until the broth is thick and ready to go