Cooking Steps

1. 

   Step1:Classification of Tricholoma matsutake. Used to make oil Tricholoma matsutake can be made with a large number of open Tricholoma matsutake which is not suitable for soup. Handle Tricholoma matsutake well and use a bamboo knife or ceramic knife to gently hang off the dirt and dirt on the surface. Do not wash the Tricholoma while flushing. It will destroy the Tricholoma alcohol in it. The processed Tricholoma matsutake should be rinsed with clear water and sliced. The stipe is directly shredded by hand.

2. 

   Step2:Put vegetable oil in the pot. Heat the oil and put in the matsutak

3. 

   Step3:Add a little butter or butter. It's good for freshness. A little yellow on the right of the spatula is butter. I like to use butter. After all, matsutake is more suitable for Tibet. Ha ha ha ha h

4. 

   Step4:Simmer slowly on a small fire. Fry until the matsutake is dry. Adding salt is good for acid drainage and preservation.

5. 

   Step5:The fried Chinese pine antler and the oil in the pot are put into a fresh-keeping box without water or oil. When it's cold, it can be put into the refrigerator. It's great to put some noodles on..