1. Prepare the tomatoes, wash and slice, remove the roots of the enoki mushrooms for a small section, then cut into two, tear apart, wash, and drain
2. Heat the pan, pour the oil, and stir-fry the tomatoes on high heat
3. Add enoki mushrooms, stir fry, add appropriate amount of water and boil
4. Add 30 grams of cornstarch to water and mix into a thin paste
5. Pour the evenly mixed cornstarch paste into the boiling tomato and enoki mushroom pot, stir, then add appropriate amount of salt, and boil.
Tips:Peeled tomatoes taste better
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