1. Mince fresh fish (without thorns) and remove the silk fibers on the surface of the fish; soak and wash the black fungus, blanch and chop; scramble the eggs into small pieces and set aside

2. Add chopped green onion, olive oil, salt and sesame oil to taste to the prepared fish, fungus and egg

3. Put the filling into the dough, fold the dough in half and squeeze with both hands

5. Put the dumplings on the flour-dusted board in order

6. Put the dumplings into the boiling pot and bring them to a boil over medium heat, and then add two times of cool water to bring them to a boil.