NOVELTY - Method for cultivating Tremella, involves taking bagasse, soybean meal, mushroom leftovers, lime and gypsum, adding purified water to the mushroom leftovers, immersing, adding leaching solution with bagasse, soybean meal, lime and gypsum, stirring uniformly, stacking, covering, naturally fermenting, maintaining moisture content of the cultivation material to 63-65%, inoculating the Tremella, maintaining, spraying 0.01-0.02 g/ml leaching solution containing mushroom leftover extract, and cultivating product.    USE - The method is useful for cultivating Tremella (claimed).    ADVANTAGE - The method promotes breeding of profitable microbe and accelerates catalysis decomposition of the cultivation material, as mushroom leftover immersion material and cultivation materials are mixed for stacking fermentation, promotes growth of Tremella hyphae and ash hyphae as fermented cultivation material has high activity profitable fungus and its active metabolic product, and is performed in an environmentally-friendly manner with reduced utilization of coal and carbon.    DETAILED DESCRIPTION - Method for cultivating Tremella, involves taking 68-72% bagasse, 20-22% soybean meal, 4-5% mushroom leftovers, 3-4% lime and 1% gypsum, where the particle size of the bagasse after crushing is 3-5 mm, and the particle size of the mushroom leftovers after crushing is 2-3 mm, (b) adding 20-30 times purified water to the mushroom leftovers, immersing for 18-24 hours at low temperature, adding leaching solution with bagasse, lime and gypsum, stirring uniformly, stacking to height of 1-1.2 m and width of 2-3 m, where ach stack comprises 300-500 kg dry culture material, inserting a stick with diameter of 10-15 cm on a stack to form a vertical hole, covering, naturally fermenting at 60 degrees C for 24 hours, turning once every day, maintaining moisture content of the cultivation material to 63-65%, inoculating the Tremella, maintaining, spraying 0.01-0.02 g/ml leaching solution containing mushroom leftover extract, and cultivating product, where the extract is obtained by immersing the mushroom leftover in 20 times water for 18-24 hours at room temperature, filtering, concentrating and diluting using purified water.