1. First, put Yuanxiao on a steamer and steam it for about 4-5 minutes, so that the skins of Yuanxiao will stick together and the stuffing will be cooked to half-cooked.
2. Then take Yuanxiao out of the pot and let it dry for a while. Put the oil in a pot and heat it with a slightly higher fire. Turn down the oil temperature when it is 70% hot.
3. Put the steamed Yuanxiao into the pot and turn it over with a spoon (at this time, you don't need to use a spoon, because it is basically cooked in advance, and the preheating expansion is not big, and the skin of Yuanxiao is sticky enough to withstand a certain tension, with at most one crack, but it won't spill oil). Be sure to pay special attention to the use of small fire, otherwise it will not taste good after being fried.
Tips for frying Yuanxiao:
1, whatever stuffing you like, hawthorn and black sesame are good.
2. I make moon cakes with five kernels, and the amount of sugar is relatively more.
3. "Yuanxiao must be dipped in water repeatedly before it can be".
4. When frying Yuanxiao, you must prick an eye on it with a toothpick to prevent it from bursting.