1. Boil the matsutake in boiling water, defrost and set aside for later use
2. Pumpkin steaming rake pounded into puree
3. Filter the water that defrosted the matsutake mushrooms in an iron pan, add some chicken broth, and add some salt to a boil
4. Put the matsutake and cook for 10 minutes, let the flavor fully cook into the matsutake, then take it out and place it on a plate surrounded by
5. In the leftover soup in the wok, put some pumpkin puree just pressed
6. Add some abalone juice to the soup in the pot, finally add water starch in the soup, stir it in one direction, and then pour it on the matsutake noodles on the plate.
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