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 mushroom is cleaned, put it on the chopping board, cut it into thick pieces and put it 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 Tricholoma, sprinkle a little thirteen spices, add a tablespoon of oyster sauce, add a little soy sauce, and marinate evenly with your hands for ten minutes.

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

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

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 Tricholoma is ready.