1. Prepare the jiaozi to be fried, boil a proper amount of water in the pot, add some white sugar to the water, put jiaozi in after the water boils, and cook until all jiaozi floats to the surface, which proves that jiaozi is ripe, so we can turn off the torch and take it out to drain the water for later use.

2. When the pan is hot, pour in more oil. When the oil is heated to 50%, put it in the cooked jiaozi and start frying. The whole fire is over. Fry jiaozi until the surface is golden, and then serve.

Because zongzi is made of glutinous rice flour, the air permeability of this glutinous rice skin is poor and the air inside is limited. Therefore, when jiaozi is heated, the air in the center expands rapidly and easily bursts.

So how do we solve it? Is the step of cooking jiaozi more. Jiaozi, cook first, then fry, so it won't explode. You can also make a few holes in the cooked jiaozi, so that the gas in it can be easily discharged and will not "explode", and the fried jiaozi will be crisper and more delicious.