Operation method
Peel and clean the lettuce with water, control the moisture and cut it into diamond shaped slices.
Clean the tomatoes with water, control the moisture and cut them into pieces.
Beat the eggs into a bowl and stir them into egg liquid.
Cut the onion, ginger, garlic and set aside.
Use a pan to stir fry the eggs until they are half cooked, and then dish them out for standby.
Heat the oil in the pot, and then add pepper, onion, ginger and garlic to the pot. Stir fry tomatoes, put a little sugar (or no sugar according to personal preference), and put a little cooking wine.
Stir fry until the tomatoes become soft, add soup juice, add lettuce and stir fry slightly, then put the scrambled eggs into the pot and add salt.
Spread the eggs, turn the spoon over twice, put in MSG, turn off the fire and take out the spoon.