1. Tomato cross-knife pouring hot water, peeled and cut small pieces of potatoes, diced ham into slices
2. Put the onion, ginger and garlic in a pot and cook until fragrant. Add the tomatoes, stir fry, and add the juice to the tomato sauce.
3. Then add potatoes and ham, add light soy sauce, oil-consuming salt and beef powder, and stir-fry. Finally, add rice, stir-fry evenly, sprinkle with chopped green onions, and tomato and potato risotto is ready.