Chaozhou Anti-sand Taro

Chaozhou Anti-sand Taro

1. Taro, peeled and cut into pieces

2. The taro is fried first. I use a casserole for frying. The narrow-mouthed frying pan is the best. Heat the oil to 7 to mature, then put the taro in the low heat and fry it.

3. I fry the fried taro twice, which is 1/2

4. Fry the taro and start boiling the syrup, add the sugar to the right amount of water, and keep stirring and boiling. Just boil the sugar into syrup. Add a little sugar to it to improve the flavor.

5. It is very viscous when it is boiled, and the pores gradually become smaller.

6. Put the fried taro in the syrup and stir to turn off the heat.