1. Heat the pot and add more oil
2. Add a little salt, knock into an egg on high heat, quickly stir the egg and set aside (you can break the egg first and then pour it into the pot, I didn't break it)
3. The fish rolls are cut into small pieces with a knife, and the crispy intestines are beaten with a cross knife.
4. Fill the pot with oil again, this time use lard, but also more
5. Add the diced tomatoes and stir fry to get the juice, add fish rolls and crispy sausage, stir fry, add salt and stir fry evenly (I like to eat tomato skin without peeling)
6. Add the scrambled eggs and stir fry again
7. Add water to a boil
8. Add another egg with a little salt to beat it into egg liquid, pour it into the boiling soup, and stir while pouring
9. Add a pinch of salt
10. Bring to a boil again
11. I usually make tomato scrambled eggs and egg soup. I think it’s much better to use lard. My humble opinion
Tips:If you like green onions, you can add green onions. I hate the taste of green onions, so the dishes I cook are almost isolated from green onions.
