Ingredients: leftover rice, dumpling skin and a ham.

Accessories: vegetable oil, salt, korean chili sauce or Laoganma.

1, wash shallots and cut into powder. Peel the ham and cut it into cubes, not too big, so it looks delicious and conforms to the taste of rice.

2. Add Korean Chili sauce, which is not spicy but slightly sweet. You can also add beef sauce or tomato sauce, and then add ham tintin to the leftover rice and stir well.

3. Take a dumpling skin and draw a line on the edge of the dumpling skin with chopsticks, so that the stuffing is well wrapped and not easy to spread. Because it's bought skin, it's relatively dry, and with leftover rice and diced ham, it's wrapped in the shape of jiaozi.

4, pan heat, add a little oil, don't burn the oil too hot, just put the jiaozi in turn, cover and fry over low heat.

5. After the fragrance comes out, turn it over and see that the bottom is golden yellow. Turn it all over, add a little water, cover it and continue frying the other side until it is golden yellow.