1. Wash the tomatoes and set aside (peel or not according to personal preference).
2. Cut into small pieces for later use.
3. Finely chop chives.
4. The white green onions are split open.
5. Beat the eggs and set aside.
6. Add an appropriate amount of cooking wine, white onion, and stir evenly for later use.
7. Heat the pan with cold oil, lay the egg liquid and fry until solidified, set aside.
8. Put a little oil in the pot again, add the tomatoes and stir fry until the soup comes out, add an appropriate amount of sugar and stir well.
9. Add the scrambled eggs, stir in a pinch of salt and stir well.
10. Just sprinkle in chopped green onion.
11. About to be out of the pot and plated.
12. Finished picture.
13. Finished picture.
Tips:Beat the eggs and add the right amount of cooking wine to remove the fishy smell and increase the freshness!
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