Tools: peeler, kitchen knife, pot, oil-absorbing paper, shovel, plate.

Ingredients: Lipu taro, sugar, water, oil, chopped green onion and orange peel.

1. Wash the taro in Lipu, peel it with a paring knife and cut it into strips with a kitchen knife.

2, put oil in the pot, add taro, fry over high fire until the skin slightly discolors, about 5 minutes. Put the fried taro on oil-absorbing paper to absorb oil for later use.

3. Put 30g sugar and 60 water into the pot, boil it over medium heat, and then simmer it over low heat. The shovel should keep turning.

4. With the evaporation of water, the state of sugar changes from the initial big bubble to this delicate little bubble, and then the fire can be turned off.

5, this step is very critical, and it is also the place where everyone is most likely to make mistakes. The reason why the sand is not turned off is that the fire is not turned off and the temperature has not dropped. You must turn off the fire to put in the taro, and then stir fry constantly. If you feel sweet, you can add some other accessories, such as common chopped green onion and orange peel.

6. As the temperature of the pot slowly drops, the sugar will slowly frost. Turn the taro over with a spatula until the sugar becomes solidified, and you can serve it on the pot.