Ingredients
150 g pork leaf fat, 100 g walnut kernels, 25 g each of egg whites and water chestnut flour, 5 g red and green candied fruit strips.
Seasonings
450 g (about 1 lb) lard (50 g/3.5 tbsp will be absorbed), 50 g (1/4 cup) sugar.
Instructions
1. Remove the membrane from the pork fat, chop it into a fine paste, then mix in the sugar until well combined.
2. Place the wok over heat, add lard and heat to 350°F (180°C), then deep-fry the walnut kernels until crispy and remove; peel off the skins, wrap each walnut kernel in lard, roll into balls, then coat with water chestnut flour.
3. Beat the egg whites until stiff peaks form, then mix in water chestnut flour to create a meringue batter. Drop spoonfuls into hot oil and fry until the shells puff up and turn glossy. Poke a small hole at each end with a toothpick to let the melted fat inside drain out. Continue frying until they make a rattling sound when shaken, then remove and plate. Sprinkle with white sugar and candied red and green fruit strips. This dish resembles round, smooth white balls, with a crisp, fragrant, and delightfully crunchy texture.