Simple as it is, let's talk about it.
Wash the cabbage, although wrapped, but also carefully peel it out and wash it. After washing, fold several leaves and cut them into filaments. The leaves outside are slightly hard and bitter, so they are cut into small pieces. The tender leaves inside are so soft that it doesn't matter if they are cut into big strips. Wash tomatoes, cut a knife on the skin, cook soup in hot water or burn on fire, peel and slice. Be careful not to waste the juice on the chopping block, it will all flow into the dish bowl for cooking. Tomatoes are more pleasant to eat without skin, otherwise it will be incomplete if you take a few bites and spit the skin once.
I usually put dried peppers, onions, ginger, garlic and pepper in my cooking. If you want a stronger flavor, you can add them. Chop all the onions, ginger and garlic, heat them in an oil pan, fry the peppers dry, then fry the onions, ginger and garlic, and then fry the shredded Chinese cabbage until soft and rotten. At this time, taste it, then add the tomato slices and stir-fry, or after the cabbage is out of the pot, stir-fry the tomatoes into juice and then add the cabbage. Don't mix water in. The juice of tomatoes is the key to the delicious taste of this dish, so don't waste the juice of tomatoes at all, or you will regret how much you wasted by mixing rice with juice!
When the tomatoes are almost fried and the soup is almost the same, you can sprinkle salt from the pot, which is slightly sweet and has the sweet and sour taste of tomatoes. Appetizing is really a good cook. Vegetarian dishes also make people eat more bowls of white rice!