1. Pour an appropriate amount of cooking oil into the pan, boil the cooking oil, and then let the oil return to 7 ~ 8 for the best frying temperature.

2. when the temperature of the oil returns to 7 ~ 8, add the glutinous rice balls.

3. When frying, use a toothpick to make a small hole in each dumpling, so that the hot gas can be released from the closed dumpling.

4. In the frying process, the fire is always small and medium, so as not to fry, and the turned glutinous rice balls should be punctured with toothpicks to deflate the new side.

if it's raw "tangyuan", you can paste the "tangyuan" with egg white first, and then fry it in the pot. The fried "tangyuan" in this way smells like eggs. When frying, you should turn it constantly to avoid frying it unevenly. When frying "glutinous rice balls", it sometimes happens that "glutinous rice balls" suddenly burst and splash in the oil pan and hurt people.

However, because the stuffing of raw fried dumplings is still raw before frying, it will take longer than that of cooked fried dumplings to ensure that the whole dumplings are cooked. At the same time, in order to ensure that the raw fried dumplings are cooked evenly, it is best to stick some shallow holes on the surface of the dumplings with toothpicks, so that there will be no phenomenon that the dumplings are golden on the surface but not cooked inside.