Cooking Steps

1. 

   Step1:Peel and cut the taro in Lipu.

2. 

   Step2:Cut 1.5Cm If you care about it, you can cut off the head and tail as long as the middle part. But you don't care about it.

3. 

   Step3:Pour the oil into the milk pot. The deep oil in the milk pot will be deep. It is suitable for frying.

4. 

   Step4:Medium and small fire. When the oil warms to the chopstick head, insert it into the oil. When there is a bunch of small bubbles, you can pour in the taro.

5. 

   Step5:Until the taro floats. If you are not sure, you can pick up a taro. You can easily break it with chopsticks.

6. 

   Step6:Take out the fried taro.

7. 

   Step7:Sugar. I don't have enough. I used some sugar.

8. 

   Step8:Put the sugar into the washed wok. Medium low heat.

9. 

   Step9:Pour in half a bowl of water.

10. 

    Step10:Boil until it's bubbly.

11. 

    Step11:Then boil it until it's bubbly, and the color changes. It's thickened. I measured it with a thermometer. It's about 110 ℃.

12. 

    Step12:Turn off the fire. Stir fry the fried taro upside down.

13. 

    Step13:Take the pot to the bottom of the fan and stir fry until it's sweetened. Cool it down. It turns white. It's simple.

14. 

    Step14:If you like the salty and sweet taste, you can spread some salt or add some onion before fried taro.