Chop the fish, add chopped carrots, chopped black fungus, onion, 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 a paste with a knife.

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

3. Cut the onion 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 cook the wrapped jiaozi in water.

8. Wait until jiaozi is cooked, so that the fish jiaozi is ready.