source：https://www.zj.gov.cn/

Egg white sheep tail, also known as egg white mixed with sand, is a traditional feature of Linhai, Zhejiang Province, which was included in the Zhejiang volume of Chinese Cuisine. Egg white sheep tail is made of egg white, cooked lard, fresh lard, bean paste, dry glutinous rice, white sugar, and dry starch. First, take the egg white and stir it with chopsticks until a chopstick is inserted into it without falling down. Then add dry starch and mix it well. Wrap the egg paste in the prepared bean paste balls wrapped in pig mesh oil and fry them in the cooked lard. The balls will become plump and yellowish yellow after ten minutes, until they are tender and yellow, Then you can pick up the container, sprinkle sugar on it, and serve it. It is good in color, fragrance and taste, oily but not greasy, sweet but not disheartened.