Practice 1:

1. Defrost Tangyuan half an hour in advance, and use toothpick to make a hole.

2. Add some cooking oil into the pot and heat it slightly.

3. Put the Tangyuan in, fry it over medium and low heat, turn it back and forth, and cover the pot cover occasionally, be careful not to be hit by the oil .

4. Deep fry until golden and crack slightly to get out of the pot.

Method 1:

1. Defrost the glutinous rice balls half an hour in advance. Poke small holes with toothpicks.

2. Add appropriate amount of cooking oil to the pot and heat slightly.

3. Add the glutinous rice balls and fry over medium-low heat, flipping back and forth, and cover the pot from time to time to be careful not to get burned by the oil.

4. Fry until golden brown and slightly bursting, then serve.

Practice 2:

1. Mix the seasoning well and spread it on a flat plate.

2. Heat the oil in the oil pan first, and put the bamboo chopsticks into it to make bubbles.

3. Put the dumplings one by one. Don't let them stick together. Fry them slowly with a small fire. The skin will be crispy and won' t stick together.

4. Put the oil into the plate and shake it to the left and right. As long as the material is evenly stained, put it on the dumpling.

Method 2:

1. Mix the seasoning first and spread it on a flat plate.

2. Heat the oil in the pan first. Put the bamboo chopsticks in and it will bubble.

3. Put the glutinous rice balls in one by one. Don't let them stick together. Fry them slowly over low heat. The skin will be crispy and they won't stick together.

4. Pour the fried glutinous rice balls into the oil, put them into a plate, and shake them from side to side. As long as the ingredients are evenly coated on the glutinous rice balls, it's done.