1. Stir-fry jiaozi a little with oil, add a little noodle soup (or rice soup), cover the pot, fry over low heat, turn over the pot from time to time, and fry the dumplings until the jiaozi can slide as a whole.

2, put oil, sprinkle a little salt, and then put the dumplings, slide the pot to make the dumplings move, as long as the bottom of the dumplings is slightly crusted, it is almost the same to pour the dumplings out of the pot, and it will not stick to the pot.

3, you can also use a non-stick pan to fry, so it will not stick, but the non-stick pan is coated, so it is best not to use it. Pour oil into the bottom of the pan, put it in jiaozi, stir-fry for a while, and cover it with a little water when it is slightly burnt for a while, mainly to let it heat through. The specific time depends on whether raw jiaozi or leftover jiaozi is reheated, but jiaozi is better to cook or steam, which is also healthier.