Assorted Fried Rice Cake

Have all ingredients ready.

Defrost the shrimps you bought beforehand, peel them, remove their threads, wash and drain them, and then use cornstarch to catch them.

Wash the squid, cut into long strips, and mix with cooking wine.

Wash the peppers, remove the stems, and cut them diagonally into sections; remove the stems of the garlic cloves and cut into thin slices; wash the shallots, remove the stems and rotten leaves, and mince them.

Wash the celery, remove the roots and old leaves, and cut into sections diagonally.

Slice sausage thinly diagonally.

Slice the rice cake and soak it in clean water to prevent cracking.

Fry the shrimps separately first, wait until they change color slightly and then take them out.

Fry the squid separately, wait until slightly curled, and set aside.

Heat oil, add garlic cloves and roast until fragrant.

Add green pepper and small pepper and roast.

Then add celery, sausage, and rice cake in sequence, then add salt and light soy sauce, continue to add squid, and shrimp and stir-fry.

After adding the squid and shrimp, add the chili sauce, stir-fry until the flavors are infused and turn off the heat.

Sprinkle with chopped chives before serving.

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