Ingredients
300 g raw pork fat, 75 g flour, 50 g egg yolks, 15 g candied kumquat, 5 g red and green candied fruit strips.
Seasonings
500 g (about 1 lb) lard (100 g or about 1/2 cup will be used), 35 g (about 2 1/2 tablespoons) sugar, 5 g (about 1 teaspoon) osmanthus syrup.
Instructions
1. Finely mince the candied kumquats and pork fat, then mix with egg yolks, flour, and enough water to form a batter.
2. Place the pan over heat and add lard, heating until it reaches about 60% hot (350°F/175°C). Squeeze the fat paste mixture into walnut-sized balls, then fry them in the oil until a crust forms. Remove the pan from the heat and let the balls steep until fully cooked through. Return the pan to the heat and fry until golden brown, then remove and drain the oil.
3. Return the wok to the heat, add some water along with white sugar and osmanthus syrup, and cook until the sugar dissolves and the syrup bubbles, then remove from heat, quickly add the fried balls, and gently toss with chopsticks until the sugar syrup evenly coats each ball, let cool until a white frost forms, then transfer to a plate and garnish with red and green candied fruit strips. This snack is shaped like tangerines, richly fragrant, sweet but not greasy, and delightfully crisp and tender.