1, sago 1 400g, 15 or so.

The filling can be salty or sweet, as you like. I made horseshoe stuffing today.

2, chopped green onion, coriander, a bowl.

3, horseshoe broken 1 bowl.

4200 grams of lean meat. Chop meat.

Exercise:

1, stir-fry the stuffing in oil pan. Add seasoning, salt, sugar, pepper and so on according to your own taste.

2. Add chopped green onion and coriander and mix well.

3. Put sago in a basin and cook 2 bowls of hot water in the pot (the small bowl of rice is full of one bowl).

4. After the water is boiled, let it cool slightly 1 min, pour it into a plate and soak sago1min.

5. When sago absorbs almost all the water, stir it evenly with a shovel, and the sago sticks together to form a ball.

6. Spread the plastic wrap on your hands and drop a few drops of peanut oil.

7. Shovel a lump of sago, stack plastic wrap and press the dough.

8, wrapped in stuffing.

9. Tighten the plastic wrap into a circle and open it slightly to flatten it.

10, put the prepared powder fruit on the steaming plate and grease the bottom of the plate.

1 1, boil the water, put it in a pot, and steam for about 10 to 15 minutes.

12, the sago is fully transparent before it is cooked. If there are still milky white rice grains that are not cooked, you can steam them for a while.