The stock in the refrigerator, 2 1 jiaozi and pork shepherd's purse are all taken out for later use.

2.

13g flour and half a bowl of water are mixed into a thin paste for later use.

3.

Put oil in a hot pan, shake the frying pan to make the oil cover the bottom of the pan evenly, and put it in jiaozi for medium fire to fry until the dumpling skin is slightly yellow.

4.

Add an appropriate amount of water, less than half of jiaozi's water, cover and simmer until the water is dry. This is to make the skin absorb water and soften, and the filling is cooked.

5.

Switch to medium heat and fry for three minutes until the dumpling skin is a little golden yellow.

6.

Add the thin batter, without covering, and fry over medium heat until the batter turns golden brown and leans.

7.

The golden crispy fried dumplings are ready, and some jiaozi vinegar and coriander will be perfect.