Heat the oil in the pot, fry the taro in the wok, and slowly fry over medium heat. Be sure to fry the taro crispy and tender. Wait until the taro is mature and golden in appearance to remove the drained oil. Oil
Leave a little base oil in the iron pan, add the sugar after the oil is hot, and slowly boil the sugar. When the sugar is all melted and bubbling, add half a teaspoon of vinegar and slowly boil the sugar until the sugar color turns yellow., Then turn from yellow to red, at this moment immediately turn off the heat, put the fried taro, and a few times so that the taro is evenly covered with syrup
For novices, boiling oil with oil is easier to succeed. Oil does not need too much base oil, because oil can boil sugar depending on the color, sugar becomes golden red and it is boiled. It is more complicated to boil with water. Harder to master
To pull silk, you must use cotton white sugar, and the amount of sugar should be appropriate, less silk can not be pulled out, more easy to agglomerate, about a pound of raw materials, 60 to 70 grams of sugar is suitable.