Stir-fried bitter mushrooms with pork offal

This type of mushroom grows abundantly in the mountainous regions of the Central provinces. They are usually light purple in color and have round ears, and grow abundantly after the first rains of the season. When the mushroom season comes, from early morning, people call each other with flashlights to go to the acacia fields to pick mushrooms.

Pick out a lot of mushrooms, wash them, put them in a pot and boil them with a little salt. Then, take them out to cool and put them in a food container or plastic bag to store in the refrigerator to eat gradually without fear of spoilage.

According to many documents, eating bitter mushrooms can help cure fatigue, flu, headaches and has the effect of cooling, detoxifying, and sobering up. With abundant nutritional content, dishes made from bitter mushrooms are always popular.

Freshly picked bitter mushrooms have their stems removed, can be split in half or thirds, soaked in salt water or boiled in boiling water to reduce the bitterness before processing. Either way the mushrooms will always be fatty.

There are many delicious dishes made from bitter mushrooms, but the most popular is still stir-fried mushrooms with pork offal, which is both delicious and nutritious. The pork offal is freshly slaughtered, washed, and fried with cooking oil until just cooked, then the prepared mushrooms are added. When stir-fried, the mushroom tips curl up, exposing the white belly, making your mouth water just looking at it.

Stir-fry the offal with mushrooms until the two ingredients are well combined, season, then turn off the heat and enjoy. The most attractive thing about this dish is the blend of ingredients and spices, making the dish more delicious. Use grilled rice paper to scoop or eat with hot rice, either way is sure to be delicious!

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