1. Blanch the noodles with boiling water.
2. Add lard and cover with sugar.
3. Knead the glutinous rice ball noodles with water and set aside.
4. Pour out the stuffy noodles and knead well.
5. Knead the glutinous rice ball dough and the noodle dough together.
6. Add baking powder and knead well, cover with plastic wrap to prevent air-drying, and let stand for more than 5 hours to ferment.
7. Knead the dough again and knead the lotus seed paste into strips.
8. Wrap two-thirds of the dough into one-third of the lotus seed paste and knead into a ball.
9. Coat the sesame seeds evenly and rub the sesame seeds tightly.
10. Hold the ball with your left hand and place it in the tiger's mouth of your right hand. While rotating the ball with your left hand, pinch the gourd shape with your right hand.
11. Place it evenly into the plate.
12. Pour oil in the pot, heat to 30% heat, and pour into the green body.
13. Keep the oil temperature at 30% hot, shake the oil pan while scooping the oil with a frying spoon, and rush into the pan from a high place. Don't stir it to prevent the green body from rot.
14. Pull the pot away from the fire until all the green bodies have surfaced.
15. Wait for the green body to sink into the bottom of the pot.
16. Fry over high heat until it rises to a golden color. Drain the oil.
17. The fried fragrant jujube is the finished product.
