1. Thaw Yuanxiao at room temperature for 10-20 minutes.

2. Pour vegetable oil into the pot, heat it until it is 70% hot, and use a slotted spoon to gently add the dumplings. After frying for 30 seconds, the skin will harden, then take it out quickly with a slotted spoon. If you are not skilled in the action, you can turn off the fire first.

3. Beat the Yuanxiao one by one with a spoon, or use a toothpick to poke multiple holes in each Yuanxiao to ensure that the heat inside each Yuanxiao is discharged.

4. Heat the oil to 70% heat again, put the dumplings into the pot and fry for 4-5 minutes.

5. If step three is done correctly, there will be no oil splashing. If the yuanxiao pops in the last 1-2 minutes and the oil is about to splash out, cover the pot immediately. After about 2 minutes of splashing, turn off the heat and take out the dumplings.

6. Finished product.

Fried Yuanxiao is a special traditional snack that is served during the Lantern Festival. Use a needle and awl to prick a few holes in the purchased Yuanxiao to prevent oil from splattering in the pan during frying. When the oil in the pot is sixty-seven times mature, fry the Yuanxiao in two batches. When the Yuanxiao turns light yellow, use bamboo chopsticks to flip it to heat evenly. Fry until golden and small bubbles begin to appear on the surface. Remove and drain the oil and put it on a plate. Put an appropriate amount of sugar on the fried yuanxiao.