Lard sand ball

[Production materials] Ingredients: egg (300g) red bean paste (150g) Seasoning: starch (pea) (25g) lard (refined) (150g) [Production technology] 1. Strip the suet, thin it with a blade, cut it into rectangular strips, put a small finger-thick red bean paste strip in the middle, and then roll it to grow. 2. Pour the egg white into a shallow soup basin, beat it hard in the same direction with chopsticks until it bubbles, then add dry starch and mix well to make a paste. 3. Heat the pot, add lard and burn it to 30% heat, and remove the sand ball with egg paste when it crusts and becomes fat. When the oil temperature is heated to six degrees, fry the removed sand balls in the pan until they are light yellow, remove them and put them on a plate, and sprinkle with soft sugar. [Taste] Taste: Sweet and golden in color, crisp outside and soft inside, sweet but not greasy, very palatable.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)