1. Chop the tomatoes and green onions, and beat the eggs.
2. Heat oil in a large pot
3. When the oil is hot, pour in the egg liquid and fry until golden
4. Turn over and fry, stir and scatter the eggs.
5. Push the egg aside, add the tomatoes, sprinkle with salt, and stir fry to get the juice. (At this time, turn off the heat to prevent the eggs from getting too old)
6. Mix the eggs and tomatoes with salt, let the eggs absorb the tomato juice, and sprinkle with chopped green onion to start the pot.
