Cook lard, adding alittle water at a time until lard is dissolved. Bring to a gentle boil.
Pour lard mixture into flour and mix well. Add in eggs, one at a time, mixing well after each addition.
Heat oil for deep-frying. While egg mixture is still warm, use a Chinese soup spoon to scoop up a ball of the mixture. Slide mixture into oil and deep-fry until puffed up. Remove and drain well. Continue frying until egg mixture is used up.
Dust confectioners’ sugar over warm egg puffs and serve.