Materials: taro half.

Steps:

1, taro cut into finger-thick strips. Too thin is easy to break.

2, the oil temperature is hot, put chopsticks into the oil will be this bubble on the oil is hot.

3, hot oil medium heat into the taro strips (can make the shell quickly crispy, oil temperature bottom small fire into the taro directly on the fried soft fried rotten).

4, hot oil into the will rise this big bubble, taro into a small amount to prevent sticking. Ten seconds after gently push the separation of taro. Become slightly yellow when adjusted to medium-low heat continue to fry for a minute or two, the edge of the yellow when you can fish out (really do not know if it is okay to take one out to taste).

5, fishing out a little cooled, and re-fried again. The taro will float straight up when you re-fry it, so it won't be covered by bubbles.

6, well ~ not pretty but very fragrant.