1

Cut green onion into flowers, ginger shredded, garlic minced.

2

Tomatoes on the back of the cross "ten", into the boiling water for a few times, tear off the skin with your hands, and then cut into chunks.

3

Heat the oil in a wok, add some wine to break up the eggs, and stir with chopsticks in the wok while pouring into the frying pan.

4

Serve the eggs.

5

Reserve oil in the wok, pour in the onion, ginger and garlic, sauté and add the tomato salsa and stir-fry.

6

Pour in the tomatoes, turn up the heat and stir fry the soup.

7

Add the salt, sugar, and scrambled eggs, and quickly stir-fry together.

8

Finally, remove from the pan and plate, sprinkle with chopped green onion.