Ingredients: 400g of Tricholoma matsutake, two red peppers, one green pepper, one ginger, two cloves of garlic, a proper amount of salt, half a spoon of soy sauce, a little chicken essence, half a spoon of oyster sauce and a proper amount of Chili noodles.

Method for spicy stir-frying Tricholoma matsutake

1: Cut off the muddy part of the root of Tricholoma matsutake with scissors, then rinse it with clear water several times, and then tear the larger Tricholoma matsutake into several petals. When cleaning Tricholoma matsutake, remember to clean the pine needles attached to edible fungi and the soil on the mushroom cover.

2. Pour the washed Tricholoma matsutake into a boiling water pot and blanch for a while. Blanching water can remove the dirt on the surface of Tricholoma matsutake again, which can make Tricholoma matsutake cleaner. It is normal that the surface of Tricholoma matsutake will produce a kind of mucus after scalding. Don't think it's dirty. Wash the blanched Tricholoma matsutake with water and drain it for later use.

3. In the blanching process, prepare ingredients. After washing green and red peppers, cut pepper rings, wash ginger and slice, pat garlic flat and peel.

4: Heat the oil in a hot pot. When the oil is hot, pour the garlic, ginger and green pepper into the pot and stir-fry until fragrant.

5: Pour the processed Tricholoma matsutake into the pot and stir fry constantly. If it is too dry, you can sprinkle some water or boil wine.

6: After the Tricholoma matsutake is completely cut, add salt, soy sauce, oyster sauce and chicken essence and stir well. After seasoning, you can eat it from the pot.