Use double-layer pot or vat with stainless steel steam coil to cook and cook (the rural mushroom house can be pre-cooked in large steel pot). Add 5-7 kg of salt or the equivalent amount of brine (soaked mushrooms) to boil the pre-boiled liquid for every 100 kg of water. Put the rinsed mushrooms into the pre-boiler for pre-cooking. After boiling, turn it up and down with a fence. Let the mushrooms mature evenly, about 6-7 minutes, take out and cool. The pre-boiled salt water can be boiled 5-6 times, but after the mushroom is removed for the third time, 3% salt (or brine) is added to add saltiness. Do not use the pre-boiled salt water too many times, otherwise it will affect the color. The pre-cooking time depends on whether the mushroom core is cooked or not. It is best to pre-cook the large and small mushrooms separately.
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