1. Cut the tomato into small pieces and a little chopped green onion.
2. Beat the eggs and add a pinch of five-spice powder. Five-spice powder can remove the fishy smell of eggs.
3. Add peanut oil to the pan to heat up, and start scrambled eggs. The egg liquid is basically solidified and ready to be served, so that the eggs will be tender.
4. Put the egg into the tomato cubes directly after the egg is served, because it is a non-stick pan, so there is no need to put oil. Add a spoonful of tomato hot pot base and continue to stir fry.
5. Add appropriate amount of salt and stir fry evenly.
6. The tomato is slightly out of the soup, and the scrambled eggs and green onion are added.
7. Stir-fry evenly out of the pan and serve on a plate.
Tips:Those who like sweetness can add some sugar before serving.
