Pour the oil into the pot, and jiaozi will take it out of the freezer and throw it directly into the pot until it thaws. Keep the fire in the middle and fry until the skin of jiaozi is slightly burnt.

2.2. Then pour water into the pot, and the water can basically cross jiaozi.

3.3. After boiling water, turn to low heat and cover the pot. After about 7 or 8 minutes, the water boiled and jiaozi was ripe. It depends on how much jiaozi you put and the size of the fire. Watch this. Don't blow it up at last.

4.4. If it is jiaozi, it can also be fried raw, that is, the water volume should be reduced to less than half that of jiaozi.

1. Pour a small amount of oil into the pot and spread the quick-frozen jiaozi to the bottom of the pot to ensure that the bottom of jiaozi can get oil.

2. Spread the jiaozi before the fire, and fry it in medium and small fire.

3. After checking that the bottom of jiaozi is brown, pour a proper amount of water, which is almost 65,438+0 in jiaozi, cover the pot, and continue to cook with medium and small fire.

4. After the cracking sound appears in the pot, pour the same amount of water as in the previous step, and cover the pot to continue.

5. After the water is drained again, take the pot!

1. Hot pot cold oil, just a thin layer of oil.

2. Quick-frozen dumplings don't need to be thawed, just put them in the pot.

When I heard the sizzling sound in the pot, the bottom of jiaozi turned yellow slightly. Adding water may be less than one third of that in jiaozi.

4. Cover it for about 3 to 5 minutes.