1. Peel the taro and cut into small pieces, the size of your thumb.
2. Put about half a bowl of peanut oil or lard and stir fry on medium heat until the outside is crispy and the inside is cooked through. Remove the excess oil with absorbent paper.
3. After washing the pot, add 20ml of cold water and sugar, slowly heat, and stir quickly until all is melted into a slurry as shown in Figure 4.
4. Melted sugar
5. Wait until there are big bubbles in the syrup as shown in Figure 5, then put the fried taro.
6. Change to medium heat or use slow heat, stir fry quickly until the syrup turns white, and drain the water.
7. Put it on a plate, and the sweet and fragrant anti-sand taro is ready
Tips:1. Dissolving sugar is the key, low heat, stir, and add some patience, otherwise some of the sugar has not melted, and some of it is already caramel-colored.
2. The timing of adding taro should be grasped. If there is a big bubble, put the taro quickly, otherwise it is very likely that the taro will become toasted.
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