The recipe for dry-fried glutinous rice balls is as follows:

Ingredients: 1 pack of glutinous rice flour, 60g of sugar, 25g of fried peanuts, a little cooked white sesame, a little osmanthus, cooked lard 20g.

1. Crush the peanuts.

2. Pour the glutinous rice flour into a basin, add warm water (the ratio of dry flour to water is 2:1), and knead evenly with your hands.

3. Knead hard into a smooth dough.

4. Use your hands to scoop out each 20-gram ball and roll it into a round ball. ?

5. Add 1000 ml of water to the pot and bring to a boil over high heat. Add the dumplings into the water quickly one by one, then push the bottom of the pot twice with a spatula to prevent the dumplings from sticking to the pot. Cover the pot. Cover and simmer for 3 or 4 minutes, until the glutinous rice balls float on the water and you can take them out.

6. Prepare a large bowl and put it into cold boiling water. Pour the cooked glutinous rice balls into the bowl and cover them with cold water, then take them out and drain them so that the glutinous rice balls will not stick together.

7. Add 20 grams of cooked lard to the wok and bring to a simmer, add 60 grams of sugar, then add a tablespoon of boiling water, stir-fry quickly with a spatula until light brown.

8. Pour in the glutinous rice balls and stir-fry. Add chopped peanuts and sesame seeds and stir-fry evenly.

9. Remove from the pan and sprinkle with sweet-scented osmanthus.