1, fry. Heat the oil in the pot until it is 70% mature, and then put the jiaozi into the pot (do not put the frozen jiaozi directly into the pot, and then put it after normal temperature to prevent hot oil from splashing into the water). When frying jiaozi, turn it slowly, and don't paste the pot, or jiaozi will paste in the pot. When the jiaozi is thoroughly fried and the skin is golden yellow, turn off the fire and put it on the plate.

2. Baking. Put a little peanut oil on the bottom of the baking tray, put jiaozi neatly on the baking tray one by one, and brush a little oil on the surface of jiaozi. Bake the baking tray in the oven for about ten minutes until the jiaozi is golden yellow, and then take out the baking tray. The taste of this method is similar to that of frying, except that it is not crispy, but the operation is simple and safe. The key is not to worry about peeling of the paste pot.