Seasoning: 6 grams of vinegar, 65 grams of soft sugar, vegetable oil 10 gram.

The practice of spinning taro:

(1) Wash and peel taro. Small taro can be used directly, and large taro should be cut into small pieces.

Heat oil in a pan, fry taro in a pan, and fry slowly over medium heat.

(3) Be sure to fry the taro crispy outside and tender inside until it is cooked and golden in appearance.

(4) Remove the drained oil, brush a layer of cooked oil on the plate, and put the removed taro into the plate. Leave a little base oil in the pot, and add soft sugar when the oil is hot.

⑤ Boil the sugar slowly with low fire. When all the sugar melts and bubbles, add half a teaspoon of vinegar. Cook sugar slowly until the color of sugar turns yellow, then from yellow to red, and then turn off the heat immediately.

⑥ Put the fried taro in and shake it a few times, so that the taro is evenly stained with syrup. Serve it while it's hot and dip it in a small bowl of cold drinking water with you.