Ingredients: tomato 300g, preserved egg 200g, rapeseed kernel100g, salt 2g, ginger 5g, peanut oil 30g.

Steps:

1. Wash tomatoes, put them in a boiling pot, blanch them slightly, peel them, cut them in half, and cut them into pieces;

2. Peel and wash the ginger slices and cut them into pieces;

3. Wash the preserved eggs, peel off the shell, cut them in half and cut them into thin slices;

4. Clean the vegetables;

5. Heat a wok over high fire, add peanut oil and heat it to 60%, add preserved egg slices and fry until it bubbles;

6. Add fresh soup and Jiang Mo, cook until the soup is slightly white, and add green vegetables to cook;

7. Add salt and tomato slices and bring to a boil.

Production skills:

This product needs about1000g of fresh soup. If there is no fresh soup, you can use clear water instead.