Practice of stewed tomatoes and eggs in old Beijing

Practice of adding bittern to old Beijing tomato eggs;

1. Prepare all materials.

2. Put the base oil in the bottom of the pot, pour the cold oil into the white meat slices (white meat is sliced pork belly after cooking), and wait for the meat slices to spit oil.

3. Add shallots and Jiang Mo and saute until fragrant.

4. Add all the side dishes and stir fry with salt.

5. Pour in the soy sauce and cook for 2 minutes to make the material completely tasty.

6. Add150ml boiling water, which will determine the halogen content, as the case may be.

7. Pour in starch water to thicken the soup.

8. After the soup is boiled, put in the broken egg liquid and don't stir it.

9. When the egg is cooked, take it out and sprinkle with garlic sprouts (I don't have garlic sprouts, I put onions).

10. Take another pot, put cold oil and add pepper until the pepper bursts and turns slightly black. Remove the pepper.

1 1. Pour the oil on the garlic sprouts and the marinade will be ready. Then cook noodles. When cooking noodles, put some vegetables and pour some marinade, which is 100 times more delicious than ordinary tomato and egg noodles.