1. Peel and dice tomatoes.
2. Wash the mustard tuber and cut into small pieces, and cut the ginger and garlic into small pieces.
3. Rinse the blanched celery leaves with cold water, squeeze the water and cut into small pieces.
4. Beat the eggs into a bowl, add 3 drops of vinegar (to remove fishy) and a tablespoon of cold water.
5. After beating, add flour and mix thoroughly.
6. Add pepper, green onion, mustard and celery and beat well, and finally add tomatoes and mix well.
7. Adjusted egg liquid.
8. Get out of the pot, add oil, pepper and star anise and sauté until fragrant, then remove the seasoning.
9. Add ginger and stir fry until fragrant.
10. Pour in the well-mixed egg mixture and fry golden brown on both sides over medium heat.
11. Served dishes.
Tips:Celery leaves must be blanched. Use light salt for pickled mustard.
