Chop fish, add chopped carrots, chopped black fungus, shallots, ginger, oyster sauce, chicken essence, peanut oil and salt and mix well. Specific practices are as follows:

Preparation materials: 400g dumpling skin, 350g Longli fish fillet, peanut oil, salt, oyster sauce, 200g carrot, auricularia auricula, chicken essence, ginger, 20g shallot and 500g bone soup.

1, first chop the fish into paste with a knife.

2. Then chop carrots and black fungus with a kitchen knife.

3. Cut shallots and ginger into fine powder with a knife.

4. Then put carrots, black fungus, chives, ginger, fish paste, oyster sauce, chicken essence, peanut oil and salt together and mix well with chopsticks.

5. Take the dumpling skin and put in the prepared stuffing.

6. Wrap jiaozi neatly.

7. Then put the wrapped jiaozi in water and cook it.

8. Wait for jiaozi to fish out when it is cooked, so that the fish jiaozi is ready.