1, add water can be, put the oil can also be, mainly depends on what kind of taste, draw roughly two kinds of a water fried sugar a kind of oil fried sugar.

2, water fried sugar means water to blend sugar, practice is as follows: clean the pot, open fire, the pot is about 6 into the heat when adding sugar. Stir frying must control the temperature of the pan, the pan is too hot, it will lead to the failure of the plucking. Stir fry until the sugar almost turned red, add a little water, the proportion of water according to the proportion of sugar added. Stir fry, until the sugar and water dissolved and merged into a viscous form when off the fire on the line.

3, oil fried sugar, practice than the water fried sugar a little more difficult, the practice is as follows: pot clean and hot, and then into the oil, the proportion of oil and sugar is almost the same, but can be a little more. Burning oil temperature to about 6 into. Add sugar, and then start frying, sugar is about to paste when the pan away from the fire, but then pay attention to the fire do not turn off, because one open and one closed the temperature will be a big contrast, fried out of the effect is not good. Stir fry until the sugar reddish viscosity when off the fire on the line.