Put the whole tomato in international boiling water, blanch it, take it out, remove the tomato skin, remove the pedicle and cut it into small pieces for later use, smash six cloves of garlic and cut it into powder, put oil in the pot, add garlic and stir-fry until fragrant, add onion and ginger, add tomato, add salt, chicken essence, soy sauce and sugar, add water (not too much) when it is fried to paste, and then add noodles. You can also beat an egg without a white heart, or you can add some leaves. The soup is thick and the taste is strong.