Ingredients: appropriate amount of glutinous rice balls, appropriate amount of sugar and appropriate amount of water.

1. Prepare some clear water, pour it into a bowl filled with glutinous rice balls, and let them soak in clear water for 30 seconds before thawing. After 30 seconds, jiaozi was fished out of the water with a colander and put on a plate.

2. Add a proper amount of water to the pot, cover the pot and heat it on medium heat. When small bubbles appear at the bottom of the pot, open the lid, add a spoonful of white sugar, and stir the hot water with a large spoon to help the white sugar melt completely.

3. Scoop two spoonfuls of water from the pot and put it in a bowl for later use. Then put jiaozi into the pot and gently turn it with a spoon.

4. When cooking, stir the jiaozi in the soup with a spoon to prevent it from sticking to the pot. When the water in the pot is about to boil, pour the soup just scooped out into the pot and let it cool, which is commonly known as some water.

When the temperature of the soup in the pot rises slowly, jiaozi boils slowly and floats on the water, jiaozi is ripe. Take it out, control the water and put it on a plate.