2. Cut the tomatoes and add Jiang Shui to the eggs.
3. Add white vinegar and white wine to the egg liquid and stir well.
4, less oil in the pot, pour the eggs.
5. The bottom begins to solidify and the egg liquid is stirred. Because Jiang Shui and white vinegar are added first and then taken out of the refrigerator, it is easier to form filaments and smaller blocks. The eggs were served after they were completely solidified.
6, less oil in the pot, add tomatoes, salt, sugar and stir fry until tomato juice, if tomato juice is less, add water appropriately.
7. Pour in the fried eggs and stir well.