1. Heat the pan with oil, and put the dumplings in the pan. I use cooked dumplings or frozen raw dumplings
2. Fry on low heat for three or two minutes, and fry all the noodles until slightly yellowed
3. Mix starch and water in a ratio of 1:2. I didn’t weigh it carefully, I adjusted it according to my feelings, it’s a bit thicker
4. Pour into the pot and continue to fry over low heat. Don't shake the pot from then on
5. Until the water in the pot is exhausted and the bottom becomes crispy, gently cover the dumpling with a suitable size plate, turn the pot over, and then pour it out completely
6. I flipped it over again to show everyone the bottom side
Tips:1. If you use frozen raw dumplings to fry, you need to add a little water, cover the pot and simmer for a while, otherwise you will be afraid that it will not be cooked thoroughly.
2. Water starch can be adjusted thinner, so that the pattern processing is more sparse and beautiful.
