One, water fried sugar. Water to blend sugar, the practice is usually: the pan must be clean and dry, and then open the hot pot about 6 into the heat when adding sugar, it is best to be sheep sugar because out of the effect is better. Stir frying must control the temperature of the pan, too hot will fail. Stir-fry until the sugar almost turned red when adding a little water, water and the proportion is in accordance with the proportion of sugar added. And then still the temperature of the fire must not be too high and then open frying, has been fried until the sugar and water dissolved and merged into a viscous form when off the fire on the line.
Two, oil fried sugar. Practice is more difficult than the water, this frying method is more test of effort. Wash and heat the pan. Then into the oil proportion and sugar is similar but can also be slightly more. Oil temperature 5 to 7 into about. How to measure the oil temperature. We often cook a look to know that we are not very good at it, put your hand on a distance from the pan with your hand to feel it. Oil temperature is enough to add sugar, and then open stir-fry feeling sugar to paste on the pan away from the fire, but then pay attention to the fire do not turn off because of one open and one off the temperature will be a big contrast, fried out of the effect is not good. Still the same as above, stir-fry until the sugar is red and sticky on the line. But here to mention a frying can use a spoon in the pot to stir so the effect is also good.