1. The best color for fried sugar is rock sugar, which has the brightest red color.

Prepare the ratio of oil, rock sugar and water to be approximately 1:12:10.

Add oil and rock sugar to the wok, stir-fry over medium heat in the early stage, and stir-fry over low heat in the later stage. It is best to crush the rock sugar in advance to make it easier to fry.

2. The color of the sugar is very deep, almost wine red. It is easier to see the color when it is served in a window with a different color.

Stir-fry until the rock sugar melts completely and starts to bubble. When the color becomes darker, turn down the heat.

3. The water added must be hot water, preferably freshly boiled water, to prevent the sugar color from boiling at too high a temperature. When the color of the syrup becomes darker and darker, and turns brown-red, quickly add boiling water, stir well and turn off the heat.