Shredded taro

Wash the taro, remove the head and tail, and cut into cubes that suit you~

Heat the oil in a pot until it is about 50% or 60% hot, then fry the taro slowly over low heat

Fry until the skin is slightly golden and the taro can be easily rubbed through with chopsticks. Remove from the pot and set aside

Fry the sugar. Pour out the oil from the pot, add the sugar and stir-fry over low heat. Toss one over, be sure to use low heat! You have to be very patient when frying sugar 😊

Stir-fry the sugar, stir-fry, stir-fry, stir-fry, stir-fry~😴😴

Fry the sugar until the sugar melts and continue frying slowly until the color of the sugar turns white and the bubbles become obviously larger in size. (The kitchen light is the old-fashioned yellowish one. In fact, the foam of the sugar is a little bit whiter in color. You should pay attention to it)

As soon as the sugar is fried, drop the taro into the pot and stir-fry twice, then turn off the heat and be quick! Then coat the taro evenly with sugar and it’s ready to go!

The finished product is ready~Sesame Controller sprinkle some sesame seeds for decoration🤓🤓🤓Look at the many silk threads! 😍😍

Here’s another picture of the finished product. This is the sugar that was stir-fried with rock sugar and white sugar a few days ago. The color is a bit heavy and has a caramel flavor that makes it stringy, but it’s still delicious. It depends on personal preference

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