1. Peel and chop tomatoes
2. Pour the egg liquid into the noodles, if it is not enough, add some water, and the noodles should not be too thin
3. Fry the scallion ginger, pick out the scallion ginger, add the tomatoes, fry the red oil, add water to boil. Add salt, pepper and chicken essence
4. Add the batter to a colander or steamer, press down from the hole with a spoon or a wooden spatula, and drip it into the pot. Use the spatula to turn over the formed lump in the pot halfway through
5. Bring the stock to a boil again, taste the taste
6. Put it out of the pot and enjoy it slowly
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