Tricholoma matsutake is a rare edible and medicinal fungus, which is mostly parasitic on the roots of pine trees and Metasequoia glyptostroboides. It has a strong smell and a smooth and refreshing taste, and is a national second-class endangered species. Because of its medicinal value, Tricholoma matsutake is also used by many people to make wine. First, we need to prepare fresh Tricholoma matsutake. The ratio of alcohol to wine is about 1:5. Wash the wine before soaking. But it can't be washed with water, otherwise it may rot and affect the taste. Tricholoma matsutake can be wiped with a wet towel. There is a layer of black velvet on the top of Tricholoma matsutake, which is the nutritional and medicinal value of Tricholoma matsutake and need not be wiped off. After wiping with a wet towel, simply rinse with white wine. For wine, choose pure grain wine above 50 degrees, such as sorghum wine. Besides Tricholoma matsutake, medicines such as Lycium barbarum, Ginseng Radix and Ganoderma can also be added to the soaked materials. Will increase the health care value of wine. It is best to choose a pottery jar as a container, put all the materials into the jar, and add a certain proportion of alcohol to seal it. Generally put in the shade of 10~ 15 degrees, you can drink it after half a month, or you can extend it according to your personal preference. Generally speaking, the longer the time, the better the taste.