Ingredients
200 g (about 7 oz) golden-thread small jujubes (dried red dates).
Seasonings
50 g lard, 50 g cornstarch, 25 g white sugar, 100 g peanut oil.
Instructions
1. Finely mince the pork fat, mix with white sugar to create a crystal filling; soak the small jujubes in boiling water, remove the pits, fill the hollow centers with the crystal filling, then roll the stuffed jujubes in dry starch to coat them evenly with a thin layer of starch.
2. Heat peanut oil in a wok over medium heat to 350°F (175°C), add the small dates and deep-fry over low heat until golden brown, then remove. Leave a small amount of oil in the wok, add white sugar and stir-fry until it turns deep yellow and forms threads, then add the fried dates back in, toss the wok to coat them evenly, and serve immediately. The dates are soft and dense, sweet and fragrant, with caramel threads that stretch continuously, creating a delightful and playful presentation.