Cooking Steps

1. 

   Step1:Remove the gluten from lentils. Add the minced onion and ginger, water chestnut, coriander, soy sauce, salt, vegetable oil and sesame oil into the minced meat. Stir clockwise.

2. 

   Step2:After the lentils are blanched and cooked, cool them in cold water immediately, and then control the water content.

3. 

   Step3:Open the mouth slowly from the thick side. Make the lentils look like a pocket. Fill in the meat filling. Prepare the batter (starch and flour 1-1. Add an egg. Mix well.)

4. 

   Step4:If you have more meat, you can make some eggplant boxes by the way.

5. 

   Step5:Put more oil in the pot and heat it up. Drain the batter until it doesn't drip. Deep fry the batter until the skin is golden.