1. Thaw the frozen Tricholoma matsutake in a container, and rinse the thawed Tricholoma matsutake with running water to remove impurities.

2. Thawed Tricholoma matsutake is cut into thick slices.

3. Put the butter in the pot (no butter, use butter instead); Put the Tricholoma matsutake slices into a pot, fry one side until dark yellow, and turn it over to fry the other side; Both sides are cooked, just sprinkle some salt.

Cooking tips

1. Tricholoma matsutake is of good quality. If it has been opened, it means it has no nutritional value.

2, the matsutake slices should be cut thicker, so that the burnt appearance and the soft taste inside can be fried;

3. It is normal that the thawed Tricholoma matsutake will be slightly acidic.