1. First put the Yuanxiao on the steamer and steam it for about 3 or 4 minutes, so that the outer skin of the Yuanxiao sticks and the filling is cooked until it is half cooked.

2. Then take Yuanxiao out of the pot to dry for a while. Put oil in the pan and heat it with a higher fire. When the oil is hot to 70%, turn down the heat.

3. Put the steamed Yuanxiao into the pot and turn it over with a spoon (at this time, you don't need to use a spoon, because it is basically done in advance, and the preheating expansion is not big. The skin of Yuanxiao is sticky enough to withstand a certain tension, and there is a crack at most, but it won't spill oil). Special attention must be paid to the use of small fires.

4. When Yuanxiao is fried to golden brown, take it out and eat it.

5, note: Lantern Festival should be evenly covered with bread crumbs, otherwise it will easily stick together when frying; The oil temperature should be controlled at about 30% to avoid the rupture of glutinous rice balls during frying.