In fact, it is not difficult. Uncover the film with lard, preferably marinate it with sugar for a few days, then add sweet-scented osmanthus sugar and mash the lard and sugar into a paste. Sweet-scented osmanthus sugar is sugar made of sweet-scented osmanthus. Of course, other substitutes can be used, such as rose sauce or orange peel sauce, but lighter colors are better, and dark blueberry sauce is not suitable. After tamping, take out a small ball from sweet-scented osmanthus sugar lard, dip it in batter, fry it in a 60% to 70% hot oil pan until the ball floats on the oil surface, and take it out and cool it slightly; At this point, the oil in the oil pan continues to heat up. When the oil is 90% hot, put all the balls at once and take them out as soon as they are fried. Put it in a bowl, sprinkle with fine white sugar powder and serve. This batter needs to be fermented and fried loosely.

This dessert is fragrant and sweet, soft and slightly crisp, and it tastes delicious. When chef Changshu cooked Sugar-Coated Berry, he put the bowl on the top of the pot, dipped lard balls in batter and put them in the pot, and pulled out a flour handle. Very elegant technique. When fried, it looks like a fruit with a handle. It looks good in a bowl.