Ingredients
3 seedless Huangyan tangerines (about 300 g total), 1.5 g sweet osmanthus sugar.
Seasonings
Deep-fry 1000 g (about 2.2 lb) lard (or vegetable oil, about 100 g / 1/2 cup will be absorbed), 150 g (3/4 cup) sugar, 60 g (1/2 cup) all-purpose flour, 25 g (3 tablespoons) wet cornstarch, 10 g (1 tablespoon) sesame seeds, and 2 eggs.
Instructions
1. Peel the oranges, separate into individual segments, and dust with white flour. Beat the eggs, then mix with white flour, wet starch, and 25 g (about 2 tablespoons) of water to form an egg batter. Toast the sesame seeds. Dip each orange segment into the batter, then fry in lard heated to 60% hot (about 350°F/175°C) until the coating sets, then remove.
2. Place a wok over low heat, add 10 g (about 2 teaspoons) of lard and the sugar, stirring until the sugar melts and the syrup becomes thick and stringy. Add the orange segments, toss a few times, then sprinkle with sesame seeds and sweet osmanthus. Serve immediately with a bowl of cold boiled water on the side. This dish is golden and glossy, with a sweet and slightly tangy flavor.