After several months, I begin to cook again at home. We like this dish. It reminds me my dad’s way to cook his.
| 鸡蛋 | 3 |
| 盐 | Some |
| Cooking wine | Some |
| Tomatoes | 2 |
| Garlic | 1 clove |
| Sichuan Pepper | 20 pieces |
| Onions | 2 |
| Basil | 5 pieces |
| Cilantro | 2 |
| Oil | Some |
| Soy sauce | 5 tsp |
| Vinegar | 3 tsp |
| Sesame oil | 3 tsp |
| Sugar | 2 tsp |
Cut tomatoes into small cubes. All herbs ready. Make sauce ready. Put cooking wine and salt in eggs and mix well.
Put garlics, Sichuan pepper in hot oil in a pan. Make sure the pan is hot enough to put in well blended eggs. When eggs are medium done, put on a plate and add 1 tsp sesame oil on the top.
Put tomatoes in the hot pan with some oil. Add sauce. When there is enough liquid in the pan, add eggs. Add herbs after you put the fish in a bowl.
Make sure eggs are small pieces after mixing with tomatoes.