Ingredients
500 g (about 1 lb) dried walnut kernels, 500 g (about 1 lb) lard.
Seasonings
100 g (about 1/2 cup) sugar, 50 g (about 3 tablespoons) sweet bean paste.
Instructions
1. Place the walnuts in a container, add boiling water and let them steep for about 2-3 minutes until the skins wrinkle, then drain and peel off the skins. Heat lard in a wok over medium heat to about 120°C (250°F), add the walnuts and deep-fry until golden brown, then remove and drain.
2. Clean the wok and place it over heat. Add water and sugar, stirring constantly until the sugar dissolves and small bubbles appear. Add sweet bean paste and stir until well combined. When large bubbles form, remove the wok from the heat, add the fried walnuts, and gently stir to coat them evenly with the syrup. Let cool, then transfer to a serving plate. This dish is crispy and melts in your mouth, with a rich bean paste flavor, prominent sweetness, and a subtle salty finish.