1. 3 tomatoes, 2 eggs
2. Tomatoes before peeling; cross knife
3. Boil the water in a small pot, put the tomatoes in the small pot and let stand for 4 seconds
4. Put it in cold water and cool down quickly
5. Peel the tomatoes
6. Cut into crescent-shaped pieces
7. Add a little salt to the egg
8. Stir the eggs
9. When the oil in the pan is 70% hot, put the eggs in the pan and fry them, scoop them up and set aside
10. Stir-fry the tomatoes with the remaining oil in the pan, stir-fry the tomatoes
11. Pour in the soup, fry the eggs, cook with the tomatoes; add some salt in the middle, and season [pepper can not be put]
12. Pour into the soup pot and sprinkle some chopped green onion on the surface
