1. First, clean the prepared Tricholoma in clean water. When cleaning, everyone must clean carefully. You can eat it safely. The handle of Tricholoma is easy to be contaminated with dust, so it should be cleaned two or three times more. In this way, Tricholoma is not easy to eat.

2. After the mushrooms are cleaned, put them on the chopping board, cut into thick slices and put them in a bowl for later use. Heat the wok, add a little water, then cover the pot and boil.

3. After the water is boiled, blanch the prepared Tricholoma in boiling water for one minute. Take it out immediately after one minute and cool it in cold water. Then squeeze the water out by hand. Put it in a big bowl for later use.

4. Add a little salt to the giant mushroom, sprinkle a little thirteen spices, add a tablespoon of oyster sauce, add a little soy sauce, and marinate evenly by hand for ten minutes.

After ten minutes, beat in the yolk of a mother egg. Grab it evenly with your hands. Then add a little starch and mix well. The starch here can be corn starch or sweet potato starch.

6. Heat the wok and put a little cooking oil. When the oil is hot, add the prepared Tricholoma and stir fry 1 min. Then slowly fry the Tricholoma matsutake for one minute on low heat, and turn it over after the noodles are served.

7. Stir fry for about two minutes. Sprinkle a little chopped green onion on the surface and add a little bright oil to serve.

A delicious home-cooked fried mushroom is ready.