1. Freezing: put jiaozi in the refrigerator one by one, and then put them in bags for refrigeration.

2. Boiling: After the fire boils, put the raw jiaozi into it, stirring while putting it to prevent it from sticking to the pot. If jiaozi sticks together, carefully separate it with a shovel and add a little cold water every time you cook. Repeat this for three or four times, and you can see jiaozi floating on the water, and jiaozi's belly is bulging and ripe.

3. Tip: Put as much water as possible and add some salt to the water, so that jiaozi will not stick to the pot or stick together one by one.