1. Blanch the tomatoes with boiling water to remove the skin
2. Cut into small dices
3. Beat the eggs with a pinch of salt
4. Put vegetable oil in the pot, pour the egg liquid after the oil temperature rises
5. Stir fry and remove it after solidification, leaving the bottom oil
6. Add the diced tomatoes and add salt
7. Stir fry to make the juice out, add a little chicken juice
8. Pour the egg and stir fry evenly
9. Serving
