1. Wash the eryngii mushrooms and cut into filaments. Wash the eggs and beat them into a bowl and mix well. Wash the western red and cut into small pieces.
2. After the wok is preheated, add an appropriate amount of oil. When the oil temperature rises, pour in the tomatoes, stir-fry for a few times, then add an appropriate amount of salt, southern delicacy, and light soy sauce.
3. Stir-fry for a while, add appropriate amount of water, and bring to a boil.
4. Pour the boiled soup into the casserole and boil it again.
5. Add pleurotus eryngii after boiling.
6. Stir and cook until cooked through.
7. Slowly pour in the egg liquid and stir into frangipani.
8. Boil it again to turn off the heat.
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