1. Cut tomatoes and cut onion.
2. Heat the oil in a large saucepan. Add the tomatoes and onions and fry for five minutes or until soften but not brown.
3. Pour off excess oil and add the stock, salt and pepper and Chinese salt.
4. Bring to boil and cook for 8-10 minutes.
5. Add the egg slowly, stirring constantly, until it separates into shreds. Than ready to serve.