1. First brush a layer of oil on the frying pan, and start to heat up on a low fire. Fry on a low fire. If the fire is high, it will burn on the outside and not cooked inside.
2. Place the wontons one by one, arrange them according to the firepower, put the two ends first, and then put the middle one.
3. Fry until the bottom is slightly charred.
4. Pour half a bowl of water, about one-third of the wontons, cover with a lid, and simmer until the water is dry. If you feel that the wontons are not yet cooked, you can add water again and cook them again. The cooked wonton wrapper is translucent and soft.
5. When simmering wontons, take a bowl and mix a little starch water. A half bowl of water, 1 scoop of starch or flour in the seasoning spoon is almost the same. Be sure to stir well, or the powder will sink to the bottom. I just didn't mix it thoroughly, the starch water poured out was so thin, and the lace was not obvious.
6. When the wonton wrapper is cooked transparent and the wonton is cooked, stir the starch water that has just been adjusted, pour it in, and fry until the water is dry. This step is not necessary, just bring a lace to look good.
7. Finally, the fried wontons are dipped in soy sauce and vinegar, and eaten.
Tips:1. If it is a frozen wonton, you don't need to defrost it, just take it out and fry it.
2. Don't fry too much, just fry it slightly. Then add water one or two times to simmer until the wonton wrapper is transparent and soft, just drain the water.
