Cooking Steps

1. 

   Step1:Use cooking wine for cod. Remove the fishy smell of ginger and add some sal

2. 

   Step2:I think in autumn, fresh matsutake is the best. In fact, one is enough

3. 

   Step3:Slic

4. 

   Step4:Steam the fish and matsutake together for 7.8 minutes. Take out the fish first. Steam the matsutake with water for 10 minutes. Another way is to separate them. Steam the COD alone. Put the matsutake in the paste soup and cook for 15 to 20 minutes

5. 

   Step5:Setting the plate is the king's wa

6. 

   Step6:I also made a mushroom soup with Tricholoma matsutake. How about it