1. Pour a proper amount of oil in a non-stick pan, and lay the frozen dumplings evenly in the pan
2. Cover the pot and fry for 2 minutes on medium and low heat
3. Pour half a bowl of water (almost two-thirds of the dumplings), cover the pot, and continue to simmer over medium and low heat. Mine made the dumplings and put them in the freezer and took them out, so I put a lot of water, and the freshly wrapped dumplings can be less water.
4.
Beat two eggs in a clean bowl, add some salt, and season with chicken essence for later use.
When the dumplings are crystal clear and ripe, and the water is collected, there is almost so little left
5. Pour the egg liquid evenly from the surrounding edges, cover the pot and continue simmering on a medium-to-low heat. You have to watch the fire and you can adjust the position of the pot and the fire from time to time.
6. Sprinkle chopped green onion and sesame seeds when the egg mixture is almost set
7. Cover the pot and turn off the heat after 1 minute. Don't rush to open the lid and simmer for another three minutes.
8. One bite
9. Crunchy bottom
