1. The fresh matsutake mushrooms are cut off the roots and cleaned of the mud. Remember that Matsutake mushrooms must be singly and clean with the roots facing down to prevent sediment from entering the cap and affecting the food.
2. The cleaned matsutake mushrooms are cut with a horizontal knife on the handle, and then cut into slices of uniform thickness with a vertical knife.
3. Wash the carrots, peel off the skin, and cut half of the carrots into even slices of carrots.
4. Peel the onion and garlic, clean them, and cut them into chopped green onions and garlic slices for later use.
5. Boil water in a pot, add carrot slices and blanch water for 10 seconds
6. Take out immediately, let cool water and drain the water for later use
7. Add appropriate amount of peanut oil in a hot pot to sauté the chopped green onion and garlic
8. Pour in matsutake mushroom slices and carrot slices and stir-fry evenly
9. Add the right amount of oyster sauce
10. Add some salt to taste
11. Stir fry on high heat and turn off the heat evenly
12. After turning off the heat, add a few drops of sesame oil and stir evenly to get out of the pot
13. Put it on the plate, the finished product! Start enjoying delicious food!
