1. Both betel nut taro and purple sweet potato are cut into thick strips of the same size
2. Sprinkle a little oil, mix well and put it in the fryer, and fry at the highest temperature for 5 minutes
3. Stir it and continue to fry for another five minutes until cooked
4. Put water in the pot, boil half of the white sugar in the water, stir with a spatula until it melts
5. When the sugar juice thickens and turns yellow slightly
6. Pour in the hot taro and purple sweet potato, quickly stir until evenly coated with sugar juice
Tips:Check it every five minutes of frying. Use chopsticks to hold it. Don't fry it.
Don't put the taro and purple potato in the fryer after they are fried. It is better to coat them with sugar sauce if they are hot.
Sugar is half of water.
