1. Prepare the materials. Dumpling skin is not much leftover. The knife used for the stroke should be sharp.
2. Take 3 pieces of dumpling wrappers, stretch both ends with your hands, don’t stretch too much.
3. Take a sharper knife and cut three knives on the stretched leather.
4. Then take one of the ends, pass it through the center of the knife, and trim it slightly.
5. Follow the same method to make all the dumpling wrappers one by one, and the size is good.
6. Pour the right amount of oil into the pot and make it 60% hot.
7. Put the raw forks into the pot in batches, turn the high heat to medium and low heat, and slowly fry them thoroughly. You can turn them down with chopsticks in the middle.
8. When the fork is deep-fried until golden brown, it can be taken out of the pan, and the oil can be controlled dry.
9. The taste is crispy and easy to make, without wasting leftover dumpling skins, which is very good.
Tips:1. When frying, the oil temperature should not be too high, otherwise the outside will be battered, and the inside will not be fully fried, and the taste will not be good.
2. A few dumpling wrappers can be used according to personal preference, not necessarily three.
