1. Tomatoes, potatoes, cabbage. Blanch the tomatoes in boiling water for 2-3 minutes, remove the skins and slice them. Cut the cabbage into thumb-wide strips. Cut potatoes into wide strips.
2. Turn on high heat and stir-fry the green onion and ginger in a hot pan with cold oil to create a fragrance. Drop the cabbage.
3. Stir-fry the cabbage for 3-5 minutes and add the potato chips (my kid cut it, so I cut it into pieces for fear of hurting my hands).
4. After the potatoes are in the pan, stir fry for about 1-2 minutes and pour in the tomatoes.
5. Fry these three things out of the soup, add water to the dish (usually at this time I will switch to a soup pot), cover the pot and simmer until it boils and turn to medium heat.
6. Potatoes can be cooked when they are cooked, add salt before serving.
Tips:The cabbage is best to choose the thin-skin emerald green chicken heart shape which is more tender. Choose tomatoes with plenty of water and juiciness, and choose yellow potatoes as much as possible.
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