Cooking Steps

1. 

   Step1:Use gloves to peel taro. Wash and dry. Then cut into strips. Pay attention to cut into strips. Don't wash any more. Keep dry. When frying, it won't spray oil and it will be crisp.

2. 

   Step2:When the oil pot is hot, lower the taro. Turn it over from time to time. Fry until the surface is slightly yellow. The surface is a little hard. It can be easily pierced with chopsticks. That is to say, the taro is ripe. Take it up and drain the oil.

3. 

   Step3:Pour out the remaining oil in the pot. Add half a bowl of water and a proper amount of sugar. Boil the syrup over medium heat. Reduce the heat to boil the syrup slowly and stir continuously. Make sure that the syrup is even (pay special attention to the temperature of the syrup. It depends on whether the syrup can be turned back into sand or not. Novice can use bowl of cold water and a chopstick to control it. Use chopsticks to light a little syrup. Put the chopsticks with syrup into the cold water. If the syrup turns into water, continue cooking Fructose syrup can form into glue in water and stick to chopsticks. The heat is enough.

4. 

   Step4:Syrup can't be boiled too long. When the syrup is hot enough and becomes thick, add some chopped green onion. Then quickly pour the taro into the bag and turn off the fire.

5. 

   Step5:After flameout, use the spatula to mix it evenly. Make each taro stick to syrup evenly. When the syrup is cold, it will form a layer of white frost on the taro. At this time, turn it carefully. Stick it evenly. Don't do too much. Turn the sugar back. It can be put into the plate.