2. Slowly add water to the flour to form a smooth dough, cover it with plastic wrap and wake it for half an hour.
3, dried fungus soaked in water. Soak mushrooms in water. Cut the shallots. Carrots are shredded with tools. Cut the soaked Auricularia auricula and Lentinus edodes into pieces.
4. Chop the meat into foam, add oil, soy sauce, oyster sauce, eggs, thirteen spices, ginger and sesame oil, hydrate the starch with a little mushroom, pour it into the meat and stir in one direction.
5. Stir and mix the meat stuffing with carrots, fungus, mushrooms and chopped green onion.
6. Take a long strip of dough, cut it into small pieces, and roll it into a dough that is slightly thicker in the middle and thinner on four sides.
7. Take a piece of dough and put the stuffing on it.
8. Knead it into the shape you want and put it on the dustpan.
9. When the water boils, put it into jiaozi. When the water boils again, pour a little cold water until the water boils again. This is repeated twice until jiaozi floats.