330g of taro from Lipu (weight after peeling), 1/2 of one garlic.

Seasoning:

More peanut oil, 110g of sugar, 60ML of water, 1 tbsp of white vinegar.

Practice:

1, taro peeled, cut with a knife into a thick 1CM long 5CM strip, garlic compressed mushy standby;

2, the pot into the oil is hot, the taro into the pot into the surface of the frying into a slightly golden brown, basically cooked out;

3, net pot on the stove, will be poured into the pot of sugar and water together to open the medium heat for rapid stir-frying;

4, about Quickly stir fry more than 200, has been fried until the syrup bubbles become thick;

5, quickly add garlic, taro, white vinegar stir fry, this time the syrup is still a little thin;

6, has been fried until the syrup becomes dry, the surface of the taro presents the feeling of frosting turn off the fire can be.

As for the reason you said the pulling of taro is fried sugar when the fire is too big Be sure to small fire to sugar juice in the water fried out, must not use too much fire, also can not be sugar fried discoloration on it