1. Boil the persimmons in boiling water, peel them, and make a cross with a knife on the persimmons before cooking.
2. The peeled persimmons are finely chopped and the meat filling tastes good. Beat the eggs.
3. Put the minced meat in a pan and fry it until fragrant and change its color, then weigh it out and put it in a bowl for later use.
4. The fried mince is fragrant. Ha ha
5. Stir-fry the tomatoes in the pan where you just finished copying the meat. Add salt and a little sugar to fry out the soup
6. Add the soup, taste the saltiness, pay attention to the saltiness in the meat filling.
7. After boiling, add eggs and beat them up. When the eggs are ready, add the meat and stir well and turn off the heat.
8. The fragrant egg and persimmon soup is ready, and it tastes very good.
