Tomato and egg braised pancake

Overview

How to cook Tomato and egg braised pancake at home

Prepare the flatbread, wash the tomatoes, prepare eggs and coriander.
Remove the stems of the tomatoes and cut them into pieces, cut the flatbread into shreds, beat the eggs, remove the roots and chop the coriander.
Cut the green onions into sections, peel and slice the ginger, and prepare the peppercorns.
Put oil in the pot, stir-fry onions, ginger, and Sichuan peppercorns. When fragrant, remove the onions, ginger, and Sichuan peppercorns.
Add the chopped tomatoes and stir-fry slowly over medium heat until they become semi-pure.
Add water and bring to a boil.
Sprinkle in the beaten egg liquid and form, add salt and stir evenly. Add the pancake shreds and bring to a boil over high heat. Cook for half a minute until the pancake shreds are heated through.
Put it into a bowl, sprinkle with coriander, drizzle with sesame oil and mix well.