1. Cut green onions, peppers, tomatoes and set aside
2. Beat the eggs
3. Put the peppers in the pot and stir fry twice, then pour in the tomatoes and fry the juice
4. Add water, add the skin (the skin should be soaked for 15 minutes in advance, otherwise the skin will be difficult to soften and cook)
5. Add eggs, water starch to thicken before serving, and appropriate amount of cooking wine, balsamic vinegar, salt and monosodium glutamate.
Tips:In fact, tomatoes have a sweet and sour taste. I like the vinegar that is sour. If you don't like thickening, you can add starch without water. It tastes good without thickening!
