2, practice: taro peeled and cut into long strips, not too big, about 2 cm wide and high. Add taro and fry at medium oil temperature. Deep-fried until the appearance is slightly golden, the bubbles become smaller and less, and it feels crisp when shoveled. Turn up the fire, and the oil temperature will rise to force the oil. Absorb the excess oil after the taro pan. Add water and sugar to another pot and cook with a shovel. When the sugar water is boiled, stir it with a shovel until it bubbles, and the syrup at the side of the pot bubbles. That's all. Remove from the heat, pour in the taro and turn well. Turn it over so that the taro is evenly coated with syrup. The temperature begins to drop, and the sugar begins to change color. Keep turning it gently. Just add some powdered sugar until the syrup turns white.