Cooking Steps

1. 

   Step1:Root removal and cleaning of honglianca

2. 

   Step2:Soak the dried matsutake for half an hou

3. 

   Step3:Cashew for 3 hour

4. 

   Step4:Fry cashew nuts first, then add red lotus grass. Stir fr

5. 

   Step5:When the lotus becomes soft, loosen the antler and continue to fry for about three minutes