1, Step 1 Prepare Tricholoma matsutake, chopped green onion and salt.
2. Wash the fresh Tricholoma matsutake and scrape off the mud feet at the roots with a knife.
3. Slice the cleaned Tricholoma matsutake with a kitchen knife and set aside for later use.
4. Put the chopped pine mushroom slices into a casserole, add hot water, bring to a boil over high heat, and cook for 15 minutes.
5. Add a little salt to the pot, as shown in the figure below.
6. Decorate the bowl with chopped green onion, so that the matsutake soup is finished.