1. Rub the zucchini and carrot into silk with a tool respectively, rub it with salt and place for a while, then wring out the water
2. Pour oil into the pot, pour in the egg liquid, then stir to form a tender egg and serve; soak the daylily and black fungus separately and then chop them
3. Put some oil in again, put the daylily and black fungus into the stir-fry for a while; add the wrung out zucchini and carrot shreds and stir-fry again, add some salt, light soy sauce and chicken essence, and finally put the fried eggs in, mix well and serve. Let cool for use
4. Take a dumpling wrapper, put it in the stuffing, and wrap it
5. Boil water and steam for about 10 minutes
