|Chopped green onion||Appropriate amount|
|Granulated sugar||Appropriate amount|
|Peanut oil||Appropriate amount|
|time consuming||An hour|
Wash taro and peel it.
After peeling, cut the taro into slices.
Deep-fry taro in peanut oil in hot pot until golden brown. The skin of fried taro is hard.
The oil of fried taro is poured out and boiled in a small bowl of water. After sugar is added, the syrup is boiled while stirring with a spatula.
Cook the syrup until it is bubbly and sticky, then add onions.
The sticky syrup that has been boiled is the key to returning taro. Turn off the fire after boiling the syrup.
Pour in the fried taro quickly and stir it continuously.
In the process of returning to the sand, it will be more and more difficult to fry until the syrup is dry. Sugar sands will appear.
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