Stir fried Sago(chao sha ge )

Stir fried Sago

Introduction:

"After skinning, the meat is crisp, crisp and sweet. You can eat it raw or fried. You prefer to eat it raw. It's juicy and sweet. It can quench thirst and produce body fluid."

Production steps:

Step 1: one sarge, about 300g, 50g pork, soy sauce, salt

Step 2: after skinning, the meat is crisp, crisp and sweet. You can eat it raw or fried. You prefer to eat it raw, juicy and sweet.

Step 3: peel off the skin and cut it into thick strips

Step 4: slice pork

Step 5: fry the oil in the pan over low heat, fry it with a little salt, and the oil won't splash out easily

Step 6: stir fry sago together

Step 7: chage is easy to be cooked, stir fry until fragrant, put some salt and soy sauce

Step 8: stir fry evenly

Step 9: stir fried sago with pork

Materials required:

Sarge: 300g

Lean meat: 50g

Salt: right amount

Soy sauce: moderate

Note: the seeds and stems of Sargassum are poisonous and cannot be eaten. Especially the seeds are highly toxic

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Chao Sha Ge