Practice 1:
1、Defrost Tangyuan half an hour in advance, and use toothpick to make a hole.
2、Add some cooking oil into the pot and heat it slightly.
3、Put the Tangyuan in, fry it over medium and low heat, turn it back and forth, and cover the pot cover occasionally, be careful not to be hit by the oil.
4、Deep fry until golden and crack slightly to get out of the pot.
做法壹：
1、將湯圓提前半小時解凍，用牙簽紮上小孔。
2、鍋中加入適量的食用油略微加熱。
3、下入湯圓，中小火煎炸，來回翻動，時不時的蓋上鍋蓋，小心被油崩到。
4、炸至金黃並且略微爆裂開就可以出鍋啦。
Practice 2:
1、Mix the seasoning well and spread it on a flat plate.
2、Heat the oil in the oil pan first, and put the bamboo chopsticks into it to make bubbles.
3、Put the dumplings one by one. Don't let them stick together. Fry them slowly with a small fire. The skin will be crispy and won't stick together.
4、Put the oil into the plate and shake it to the left and right. As long as the material is evenly stained, put it on the dumpling.
做法二：
1、先將調味混勻,鋪在平盤上。
2、油鍋油先熱,竹筷放入會起泡泡即是。
3、把湯圓壹顆顆放入,不要讓它黏在壹起用小火慢慢炸,皮會脆脆的,也不會黏在壹起。
4、盛起炸好湯圓濾油,放入盤中,左右搖晃,只要料平均的沾，在湯圓上,就可以了。