1. Choose ripe sesame bananas.
2. The outer skin is a bit dark but the inside is intact.
3. Cut the banana into a hob shape.
4. Put it in cornstarch.
5. Coat evenly with cornstarch.
6. Beat an egg and add a little cornstarch or flour (not too thin, try adding starch)
7. Mix into a grain-free crispy paste (set aside for a while)
8. Put the bananas in a bowl and coat with a layer of crispy paste.
9. Put it into the frying pan and fry the shape and remove it.
10. After the oil snails are heated, pour in the banana and re-fry it again (fry it and remove it quickly)
11. Leave a little oil in the bottom of the pot and pour the sugar.
12. Stir fry over medium and low heat to evenly heat the sugar. .
13. Stir-fry until the sugar melts a little and turn to low heat.
14. The fried syrup is light yellow (amber), and the raw materials are the best at this time.
15. Pour in the fried bananas.
16. Stir fry quickly so that the syrup is evenly coated, and remove from the heat.
17. Spread a layer of edible oil on the bottom of the plate, and then install the canape to prevent sticking of residual sugar.
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