Peel the taro, cut into thick 1CM long 5CM strips with a knife, garlic crushed standby pot into the oil is hot, the taro into the pot and fry into a slightly golden brown surface, basically cooked out
Net pot on the stove, the sugar and water into the pot with a rapid stir-frying over medium heat
Roughly more than 200 seconds of rapid stir-fry, until the syrup bubbles and thickening
Rapidly add the syrup is still a little thin, the syrup is still a little thin
Rapidly add the syrup, the taro, and the sugar, and the sugar is still a little thin. Stir-fry until the syrup bubbles and thickens
Rapidly add the garlic, taro, white vinegar and stir-fry, at this time the syrup is still a little thin
Stay stir-fry until the syrup dries out, and the frosting on the surface of the taro turns off the heat
This is the first time I've ever seen the syrup on the surface of taro, and I'm not sure if I've heard of it.