1, pinch it gently. Before cooking, gently pinch the jiaozi with your hands to make it slightly crack, so that the cooked jiaozi is easy to cook inside and outside, soft and delicious.

2, under boiling water. Bring boiling water to a large fire, then put jiaozi into the pot, gently push it away with the back of the spoon, and let it rotate a few times to avoid sticking to the bottom of the pot.

3. simmer. After jiaozi is boiled in the pot until it floats, it should be cooked quickly with low fire. At this time, if you still cook with strong fire, jiaozi will break if you continue to roll. If jiaozi keeps turning over, the temperature will be uneven, and it is easy to be hard inside.

4. Add cold water. After jiaozi is put into the pot, an appropriate amount of cold water should be added every time it is opened, so as to keep it rolling rather than rolling. Cook it for two or three times, then cook it for a while before taking it out. Jiaozi cooked in this way is moderate in hardness, sweet and delicious.

5, change the soup frequently. After boiled for two or three pots, the soup becomes thicker, which greatly limits the activity of water molecules and needs to be boiled again with water. Otherwise, it will be cooked slowly and easily caught.