Tip 1: put cold oil in a cold pot, turn the pot and let the oil lie flat at the bottom of the pot. Then put jiaozi in the pot and light it again, so that the fried dumpling won't pinch. Trick 2: The temperature of the frying pan paste should be controlled well, and the flame should not exceed the bottom of the pan. Adjust the fire so that the size of the fire will not change. At the same time, we should always look at how the bottom of jiaozi is fried. When the bottom of jiaozi turns golden yellow, we can add water to the pot, but not pure water, but vinegar water with vinegar. Trick 3: put the right amount of vinegar in the pot to make the pot paste yellow and tender, crisp but not hard. Cover with water and fry for a few minutes. Hearing the rustling in the pot, our pot stickers are almost ready. Do you remember?
It's just a fire. Two more points. A fire is to make pot stickers, master the fire, keep the flame from exceeding the bottom of the pot, and don't move when adjusting the fire. Pay attention to two points. First, put jiaozi in a cold pot, and then fire it. Second, add vinegar water. When the bottom of the jiaozi in the pot turns golden yellow, add some vinegar water to the pot and cover it. After a few minutes, the pot will rustle, and then you can cook the pot stickers. Look, the fried dumpling with white and tender skin and brown bottom skin is ready. Come and have a try.