1. Put the tomato sauce, sugar and white vinegar into a bowl and add water to make a sweet and sour sauce for later use.
2. Heat the pan with wide oil, beat in the eggs when the oil temperature rises, and turn over when frying until slightly charred.
3. Remove both sides when they are slightly burnt.
4. Pour out the hot oil, put the five willows in the original pot and stir fry for a while.
5. Pour in the sauce and cook until thickened.
6. Pour in the fried eggs, add salt and cook for more than ten seconds before turning over.
7. Cook until the sauce thickens.
8. It is best to cut the edge of the egg a few times after loading, because the egg whites on the edge are more difficult to pinch off with chopsticks after being fried.
