1. Dice the tomatoes and set aside.
2. Put the pigeon eggs into a bowl, add salt and beat them into egg liquid.
3. After a spoonful of vegetable oil is hot, put in a spoonful of lard. The mixed oil has the effect of removing fishy and fragrant, and then pour in the egg liquid.
4. When the egg liquid is not solidified, stir and stir quickly with a spatula, so that the egg can be fried.
5. Add diced tomatoes and stir-fry evenly, then add salt to taste.
6. Out of the pot.
