Both are fine. Steps:

Practice 1:

1, thaw the yuanxiao at room temperature for 10-20 minutes.

2, pour vegetable oil in the pan, boil until seven minutes hot, gently put the snacks with a slotted spoon. Fry for 30 seconds to harden the skin, then quickly remove with a slotted spoon. If the action is not skillful you can turn off the fire first.

3. One by one, use a spoon to pat down the snacks, or use a toothpick to poke multiple holes in each snack to make sure each one drains the heat from the inside.

4: Heat the oil again until it's about 7 minutes hot, and fry the dumplings in the pan for 4-5 minutes.

5, step three if done properly, will not splash oil.

In case the last 1-2 minutes of the snacks crack, the oil is about to splash out, immediately put the lid on the pot. 2 minutes or so end of the splash off the heat and fish out the snacks can be.

Practice 2:

1, with a needle and cone will buy a number of holes, in order to prevent frying burst pot splash oil.

2, the oil in the pot six or seven mature, will be the snacks in two deep-fried. To be light yellow when the snacks, using bamboo chopsticks to turn, so that it is evenly heated, and then deep-fried to golden brown, the surface began to have small bubbles, that is, drain the oil into a plate.

3, put a moderate amount of sugar on the fried snacks.

Practice 3:

1, the dumplings do not need to be thawed, add the boiling water, water boiling and then turn down the heat, until the dumplings float out of the cold water.

2, start a frying pan, the method 1 of the dumplings rolled in a layer of flour, placed in the frying pan, carefully turning, frying about 2 minutes until the surface is golden brown can be removed.

3. Drain the soup dumplings in Method 2 and roll them in a layer of peanut flour or coconut flour.