Zhuangyuan Oil (Sweet Lard Rolls)

Name: Zhuangyuan Oil (Sweet Lard Rolls)
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 250 g raw pork leaf lard; 250 g white sugar; 100 g sesame seeds; 4 g rock sugar; 25 g candied tangerine peel; 125 g flour; 10 g dried osmanthus flowers; 10 g starch; 40 g honey; 1000 g cooked pork lard (approximately 50 g used); 2 egg whites; 5 g red and green candied shreds

Rolls of pork leaf fat enclosing a fruit filling, battered and deep-fried, then coated in sugar syrup — white and crystal-clear, crisp, and sweet.

55 min

Easy

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Ingredients

raw pork leaf lard 250 g

white sugar 250 g

sesame seeds 100 g

rock sugar 4 g

candied tangerine peel 25 g

flour 125 g

dried osmanthus flowers 10 g

starch 10 g

honey 40 g

cooked pork lard (approximately 50 g used) 1000 g

egg whites 2

red and green candied shreds 5 g

Instructions

Step 1

Peel the membrane off 275 g of raw pork leaf lard, and slice it into thin pieces 7 cm long, 3.3 cm wide, and 0.3 cm thick, keeping them uniform in size and thickness. Cut the remaining pork leaf lard into small cubes.

Step 2

Toast the sesame seeds until fragrant and crush them. Finely chop the rock sugar and candied tangerine peel. Combine everything in a bowl, add the dried osmanthus flowers, honey, lard cubes, and 25 g of flour, and mix well to make the filling.

Step 3

Shape the filling into small balls, place each ball at one end of a lard slice, and roll it up into a lard roll.

Step 4

Combine the egg whites, water, starch, and flour in a bowl to make a batter, then dip each lard roll into the batter to coat evenly.

Step 5

Place a wok over high heat, add the cooked pork lard, and heat to about 70% hot (roughly 175°C / 350°F). Remove the wok from the heat, add the battered lard rolls, and stir gently as they fry until they turn white and the skin becomes translucent. Remove with a slotted spoon and drain off the excess oil.

Step 6

Place the wok over high heat again, add 75 g of water and the white sugar, and heat until the sugar dissolves. When the syrup begins to form threads, add the fried lard rolls and toss quickly to coat them evenly with the syrup. Transfer to a serving plate, sprinkle with the red and green candied shreds, and serve.