Fanqie Chao Dan

Wash and cut the tomatoes into rough wedges or chunks. Slice the scallion into 1 cm pieces, separating the white and green parts.

Crack the Eggs into a bowl. Add 2 grams of Salt, 1 gram of White pepper, and the Shaoxing wine. Beat the Eggs vigorously until well combined and slightly frothy.

Heat a wok over high heat until smoking. Add 20 grams of Vegetable oil. Pour in the beaten Eggs and quickly scramble them until just set but still moist. Transfer the scrambled Eggs to a clean plate and set aside.