The skin of Yuanxiao becomes hard after frying. The main reason is that the oil temperature is too high (charred, hard) or the oil temperature is too low (dry, hard).

How to fry Yuanxiao

1. Use a needle and awl to prick a few holes in the purchased Yuanxiao to prevent oil from splattering in the pan during frying.

2. When the oil in the pot is 60 to 70% hot, put the Yuanxiao into the pot separately and fry over low heat. When the Yuanxiao turns light yellow, use bamboo chopsticks to flip it so that it is heated evenly. When it is golden and small bubbles begin to appear on the surface, fry it. Remove and drain the oil and put it on a plate.

3. Put an appropriate amount of sugar on the fried yuanxiao.