1. Cut the tomatoes into small pieces. I use the big pieces bought from the vegetable farm. I cut it into small slices. If it’s packed in a bag and eaten immediately, there’s no need to deal with it.
2. Add appropriate amount of water to the pot, add tomatoes, mustard slices, add appropriate amount of salt, and cook the tomatoes
3. Add the beaten egg liquid, stir a little, cover the pot and cook for a while
4. In the bowl, scoop a spoonful of lard, it’s too hot, it’s already melted
5. Pour the cooked soup into a bowl and stir a little
6. Sprinkle chopped green onion on the surface, and a bowl of tomato and egg soup is ready
