Fansha Taro

Fansha Taro

1. Peel the taro and cut into long strips. (I took the extra taro to fry the taro cake)

2. Bring water to a boil in a pot, pour in the long taro and blanch it.

3. Drain the water and let it dry.

4. Mix in a little cornstarch.

5. Put an appropriate amount of oil in the pot, heat up, and fry the taro. (Fried until the surface is white, no need to paint) (I put less oil, I have to keep turning over)

6. Filter oil.

7. Wash the pot, put an appropriate amount of water, an appropriate amount of white sugar, and boil the white sugar over a low heat. (Less water, I put more water)

8. Stir the shovel continuously until the sugar becomes thick and has small bubbles, then add the fried taro.

9. After pouring the taro, turn off the heat and keep turning until the sand comes out.

10. Fry out of the sand and set aside.

11. Put washed coriander on the plate.

12. Use pour to slice the tomato skins, roll them into florets and place them on the coriander.

13. Put the taro on the plate and serve.