1. Prepare Chinese cabbage and tomatoes, wash them, cut the roots of Chinese cabbage from the middle, and prepare the required seasoning;

2. Cut the cabbage into filaments, the finer the better, so that it is cooked first and even.

3. Cut the tomatoes into pieces, not too big.

4. Pour the oil into the pot. When the oil is 6.7 minutes hot, put the chopped green onion into the wok, add the cabbage after the taste, and stir fry;

5. Order a spoonful of soy sauce up and down, then sprinkle some salt to kill some of the water in the dish;

6. When you see that the dishes in the pot have collapsed a little, put the tomatoes and stir them back and forth.

7. Add some salt in the process of frying, which is slightly salty than your usual taste;

8. This is a tomato. The soup came out and the taste came out.

9. Remember to sprinkle some chicken essence before cooking.