Xiao Xiangjuan's Tomato and Epiphyllum Egg Soup

Prepare 4 fresh epiphyllum flowers (adjust to personal preference, 2 to 4, I personally like to eat them)

Remove the vine under the night-blooming cereus, tear the flower open from the middle, and remove the stamens inside (the stamens are edible, but I feel they taste like corn silk (~_~;) so I usually remove them)

Tear along the direction of the petals into long strips, then wash and set aside

Peeling tomatoes (for people with OCD, not removing this skin feels very frustrated)

After peeling and cutting the tomatoes into pieces, sprinkle an appropriate amount of salt (my dad has told me since I was a child that salt should be added to the tomatoes at the same time when stir-frying, otherwise they will be very sour. I tried stir-frying the tomatoes once without salt, and the soup seemed a bit sour. Listening to my dad is always right).

Melt a small amount of lard in a hot pan

Add tomatoes and a slice of ginger, stir-fry until juice comes out (the more juice, the thicker and richer the soup will be (⁎⁍̴̛ᴗ⁍̴̛⁎))

Add an appropriate amount of water and put in the epiphyllum.

After the soup pot boils, pour in the well-beaten egg mixture, add a little Master Kong chicken essence (other brands of chicken essence tend to have a strong chemical taste), stir to create egg flower shapes, and then sprinkle a little chopped green onion, and it's ready ↖(^ω^)↗