Materials

1 handful of enoki mushrooms, 100 grams of beef, 2 tomatoes, a little cooking wine, a little salt, a little oil, a little ginger and garlic

Method:

When there are cross flowers on the surface of the tomatoes, put them in boiling water and boil them (the amount of water will cover the tomatoes), peel them and cut them into 2cm cubes and set aside.

Cut the beef crosswise into thin slices (perpendicular to the meat grain, about a millimeter thick.) Add salt, cooking wine, water starch, mix well and marinate for 10 minutes.

Mince the ginger and garlic, and cut the green onions into sections and set aside.

Put the tomatoes into the pot and stir-fry until the red oil comes out. Set aside. No need to put oil.

Add minced ginger and garlic to the pot and stir-fry, add tomatoes, add an appropriate amount of water, bring the water to a boil, add beef and enoki mushrooms piece by piece, and season with salt and cooking wine. When it boils, add the green onions, turn off the heat and remove from the pot.

If you like tomato flavor, you can add appropriate amount of tomato paste before adding water. You can also sauté the Sichuan peppercorns in hot oil and pour them over the dishes after taking them out of the pot to enhance the aroma and flavor.