Put the white sugar into a 1 oil pan (the dosage ratio of white sugar to oil is 50g of white sugar15g of oil), and the oil temperature should not be too high. Stir the melted sugar slowly with a spoon until the syrup is light yellow and can be pulled out, that is, put the fried taro pieces and segments into the syrup and turn them quickly from the fire so that the syrup is evenly wrapped on the fried materials. This taro is golden in color, crisp, soft and sweet. Brush 2 spoonfuls of water and sugar together, and cook the sugar with slow fire, from big blisters to small blisters; When the big bubble of sugar turns into a small bubble of sugar until it becomes thick and discolored, pour the fried sweet potato into a spoon to make the sugar liquid completely stick to the sweet potato; Pour it into a dish dipped in sesame oil, and serve with a bowl of white water to avoid touching your teeth.