Ingredients: 300g flour, 500g mutton and 250g carrot.

Accessories: Auricularia auricula, coriander 1 teaspoon, onion and ginger, a little oil, 6g salt, oyster sauce 1 spoon.

1. Prepare the ingredients first, add proper amount of water to the flour to form a dough with moderate hardness, and put it aside for proofing. Chop mutton into meat stuffing; Carrots are first rubbed into filaments with steel wires, which will be easily chopped into carrot pieces; Soak the fungus in advance and chop it slightly; Chop coriander and onion ginger for use.

2. Put the chopped mutton stuffing into the pot to make dumpling stuffing, add oil, salt, soy sauce, vinegar and oyster sauce, mix well and marinate for a while.

3. Add minced onion and ginger and mix well.

4. Add chopped carrots, chopped fungus and chopped coriander and mix well to make dumpling stuffing.

5. Take out the dough, gently knead the gluten, knead it into a small dose, roll out the dumpling skin with a slightly thicker middle and a slightly thinner side, and put the stuffing in the middle.

6. Squeeze out jiaozi with both hands, and repeat the operation until all jiaozi is wrapped and cooked in a boiling water pot.

7, finished product display, beautiful.