1. Preparation materials: dried mycelium of Tricholoma matsutake, kaoliang spirit, corn wine, Lycium barbarum, Ganoderma lucidum and ginseng, with the ratio of 1 kg. Add 25g of dried mycelium of Tricholoma matsutake, 40-50g of Lycium barbarum, 40-50g of Ganoderma lucidum and 40-50g of ginseng.
2. Put all the materials together in a casserole and seal.
3. Store at 10 ~ 15 for 6 ~ 9 months.
4. Remove the supernatant, then filter it, can it, put it in a cool and ventilated place and carry it with you.
In addition, Tricholoma matsutake can also be sliced or ground into powder and soaked in wine, alone or mixed with other materials, such as ginseng and medlar. In short, there are many ways to soak Tricholoma matsutake in wine, which can be chosen according to personal preferences and needs.