1. Prepare the ingredients
2. Chop the meat into fine pieces
3. Add appropriate amount of cooking wine, light soy sauce, oyster sauce, salt, egg white starch and stir evenly to the chopped meat velvet.
4. Remove the tendons from the lentils and open the mouth from the inside to form a pocket
5. Stuff the meat into the carob pocket
6. All ready and put on the plate
7. Put the pot on high heat and steam for 10 minutes
8. Steamed and dipped in aged vinegar and chili oil is very delicious
Tips:This carob box needs to choose softer lentils to make it delicious
