Dip the chopped sugar stuffing in water, put it into glutinous rice and roll it into jiaozi with a diameter of 2 ~ 3cm (dip it in water if it is not enough). Add peanut oil to the pot and simmer until it is 80% cooked. Pour in the glutinous rice balls and fry them until cooked (fry them with a spoon several times to prevent them from breaking). When they are fried, they can be taken out.
1. Put the white sugar, osmanthus fragrans and cooked lard into a bowl, mix well, grind into thick slices, and then cut into small pieces 1 cm square.
2. 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).
3. Add peanut oil to the pot and cook until it is 80% mature. Pour in the glutinous rice balls and fry them until cooked (lightly fry them with a spoon to prevent them from breaking). When frying, they float on the oil surface and are golden yellow, so they can be taken out.