1. Use a brush and a rag to clean the matsutake mushrooms, tear off the epidermis and slice them for later use. .
2. Slice butter and set aside. .
3. Dry the pan and put a slice of butter. .
4. Turn on a low heat and let the butter slowly melt. .
5. Slowly dissolve the butter. .
6. The butter is all melted, relax and fry. .
7. Fry the matsutake until the matsutake is slightly bowed. .
8. After arching, you can turn it over and fry the other side. .
9. After frying until the matsutake becomes straight, turn it over twice quickly to get out of the pan, sprinkle with salt and chopped green onion. .
Tips:Matsutake must not be soaked, and it can be rinsed with water. Some people will not tear the skin, and it will smell fragrant. It's best to use a saucepan, be sure to use a slow heat, the butter is very hot and easy to burn. It's best to sprinkle with charred salt at the end, I don't have it, it tastes good. .
