Tomato, egg, buckwheat noodles

1. Thaw chicken chops in advance.

2. Peel, wash, and finely chop tomatoes for later use.

3. Put the eggs into a bowl and stir well.

4. Pour hot oil into the pot and add egg mixture.

5. Stir fry the eggs until golden brown, then take them out.

6. Heat the oil in the pot and add the chicken ribs.

7. Fry until golden brown on both sides, then let it cool and cut into pieces.

8. Heat oil in the pot and add tomatoes.

9. Stir fry the tomatoes to make eggplant juice, add an appropriate amount of salt, and season with light soy sauce.

10. Add an appropriate amount of water, boil and turn to low heat for 10 minutes.

11. Add scrambled eggs.

12. Boil together and simmer until fragrant, then turn off the heat and set aside.

Boil water in a pot and add buckwheat flour.

14. Take out the cooked buckwheat flour.

15. Pour over tomato and egg soup.

16. Put on the chicken cutlet.

17. Add cilantro and bake over high heat for one or two more minutes to enhance the flavor.

18. Finished products.

19. Finished products.