2. Put the white sugar, osmanthus fragrans and cooked lard into a bowl, mix well, press it into thick pieces, and then cut into small pieces with a square of 1 cm.
3. Dip the cut small pieces of sugar stuffing in water and roll them into dumplings with a diameter of 2 ~ 3 cm (dip them in water if it is not enough).
4. Add peanut oil to the pot and heat it to 80% maturity. Pour in the glutinous rice balls and fry them until they are cooked (tap them gently with a spoon to prevent them from breaking). When frying, the dumplings float on the oil surface and are golden yellow, so they can be taken out.