Ingredients: leek (500g) and clam (500g).

Auricularia auricula (100g) and egg (100g) as auxiliary materials.

Cook fresh clams in a boiling water pot and cool them for later use. Take out the fresh clams (with or without water when cooking). Sometimes there is a little sand in the meat. Rinse with boiled clams to avoid affecting the taste of jiaozi. Put away the washed clams for later use. After the dough is mixed, wake up for a while, and then you can mix the stuffing. Wash and chop leeks. Stir-fry spare eggs until they are broken. After soaking the fungus, wash it and cut it into pieces. Here is the stuffing. According to personal taste, add oil, salt, sauce, etc.