1. Boil hot water in the pot and boil the noodles with water.
2. Boil twice, about 7 mature.
3. Remove and set aside.
4. While cooking the noodles, wash the tomatoes and change the knife.
5. Wash enoki mushrooms and cut off the roots.
6. Shred green onion and mince ginger.
7. The pot burns oil.
8. Heat the oil with tomatoes and ginger, stir fry, add light soy sauce.
9. Stir-fry tomatoes with red oil, add salt and water and tomato sauce, and bring to a boil.
10. While the tomatoes are being boiled, boil water in a pot and boil the fattened beef.
11. The tomato soup is cooked and the enoki mushrooms are cooked.
12. Put in the noodles.
13. Bring to a boil over medium heat. .
14. Remove and serve.
15. The remaining soup turns to high heat.
16. The blanched beef is washed with cold water to clean the floating powder.
17. Take it out and put it in the tomato soup.
18. Add chicken essence, white pepper, shredded green onions, boil and turn off the heat immediately.
19. Pour the soup and meat into the noodle bowl.
