Ingredients: zucchini, eggs, fungus, flour, water, shrimp skin, sesame oil, salt and chicken essence.

Main tools: silk cleaner, gauze, bowl, chopsticks, pot and spoon.

1. Wash two zucchini, clean them with steel wire, add a little salt, stir well and marinate for 5 minutes. Soak the auricularia auricula with proper warm water, and stir the flour with clear water into a flocculent and smooth dough for later use.

2. A part of the water will be separated after the zucchini shreds are pickled, and then the excess water will be wrapped with gauze and squeezed out.

3. Beat 3 eggs into a bowl, add salt, break them up with chopsticks, pour them into a hot oil pan, fry them until cooked, and let them cool for later use.

4. Wash and chop the soaked fungus, and chop the fried eggs. Put the processed shredded zucchini, chopped fungus, chopped eggs and shrimp skin into a bowl, and add 2 spoonfuls of sesame oil, proper amount of salt and chicken essence to taste.

Let the prepared dumpling stuffing "dish" stand for 5 minutes, which will make the dumpling stuffing stronger. Just wrap jiaozi and cook it in a pot.