1. Tear off the packaging of the rice cakes, put them on a plate, and set aside.
2. Unpack the Cantonese sausage and cut into diagonal slices; wash the tomatoes, take half and cut into small pieces; clean the garlic moss, cut into small sections, wash the dried mushrooms, soak in warm water, and cut into small sections; prepare to chop the peppers.
3. Heat oil in a pan, sauté the onion, ginger, and garlic.
4. Pour the tomatoes and fry the red sauce.
5. Add 1 tablespoon of chopped peppers and stir well.
6. Put the shiitake mushrooms and stir-fry well.
7. Put Cantonese sausage slices.
8. Add 1 bowl of hot water and bring to a boil.
9. Pour the rice cakes.
10. Add 2 tablespoons of umami soy sauce, cover the pot, and cook for ten minutes on medium and small heat.
11. After the rice cake is soft and waxy, pour in the garlic moss.
12. Add chicken essence, heat up the sauce, and then serve.
Tips:1. When cooking, add some water to soak the mushrooms, the taste will be more beautiful.
2. Chopped pepper and light soy sauce have a salty taste, so no additional salt is needed.
