2. Use flour and water to thicken flour, which is similar to starch. Pour into the pot, less than half the depth of jiaozi. Just add water, but after frying, jiaozi is not crispy.
3. Continue to fry jiaozi with low heat and cover the pot. Not counting time, it must be good to see jiaozi without water.
4. Don't worry if you think jiaozi sticks to the pot. You can wait a few minutes for jiaozi to cool before shoveling it, so it won't break. Because at this time, the bottom of jiaozi has been fried very firmly, so just be patient.