1. Prepare ingredients.
2. Beat the eggs into a bowl and beat them evenly, pour them into a non-stick pan and spread them into an egg crust.
3. Cut into small diamond-shaped pieces for later use.
4. Shred the pancake and set aside.
5. Chop tomatoes and set aside.
6. Chop the shallots and set aside.
7. Heat the oil, pour in the tomatoes and stir fry until soft.
8. Add salt, five-spice powder, chicken powder, light soy sauce, sugar to taste, and stir-fry evenly.
9. Then add about 1.2 liters of water.
10. Bring to a boil and simmer into soup for later use.
11. Put the pancakes in a bowl.
12. Add egg skins and spring onions.
13. Pour the soup and serve.
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