1, the best color for fried sugar is rock sugar, and the color is the brightest. The ratio of prepared oil, crystal sugar and water is about1:12:10. Add oil and rock sugar to the wok, stir fry with medium fire in the early stage, and stir fry with low fire in the later stage. It is better to break the rock sugar in advance and fry it more easily.

2, the color of sugar is very dark, similar to wine red, and it is more convenient to see the color with a window device with color difference. Stir-fry until the rock sugar is completely melted, and it begins to bubble. When the color becomes darker, it turns to low heat.

3. The water to be added must be hot water, preferably just boiled water, to prevent the sugar color from boiling too high, and the syrup color is getting darker and darker. When it turns brown, quickly add boiling water and stir well to turn off the fire.