Tomato and Egg Hand-Pulled Dough Pieces

Wash the vegetables clean and cut them into sections, and wash the tomatoes and green onions clean.

Crack the eggs into a small bowl, add a little salt and cooking wine, and stir. Chop the scallions into fine pieces, and peel and dice the tomatoes.

Pour oil into the pan, scramble the eggs and take them out.

Use the remaining oil to add the chopped green onions and diced tomatoes and stir-fry them a couple of times. Then add Sichuan pepper powder, light soy sauce, salt, and chicken essence, and stir-fry evenly.

Add a small bowl of boiling water inside and bring it to a boil over high heat.

Add the scrambled eggs and stir evenly, then turn off the heat and plate.

Boil water in a pot.

Knead the dough into a ball and roll it out into a thick rectangular sheet.

Cut open with a knife.

Gently pull into a long strip.

When the water boils, use your hands to pinch the dough into pieces, and add water once when the water is boiling.

Put the chopped vegetables in, bring the water to a boil, and turn off the heat.

Use a slotted spoon to scoop the noodles into the bowl, without taking any water.

Pour the stir-fried tomato and eggs on top.

Start eating, the noodles are smooth, firm, and chewy, delicious.