The taro is cut into small pieces and is not cooked in hot oil.
Remove the steamed bun and let it cool. Re-fried the second time. When you use the shovel, you can feel that there is no water vapor in the steamed bun, the surface is brittle, and then remove it for use.
Put a small amount of hot oil in the pot. After the oil is hot, put about twice the oil white sugar and sugar.
When the sugar is concentrated, a large amount of bubbling is poured into the fried steamed buns, which are covered with sugar liquid and filled with pan.
The ratio of oil to sugar is about 1:2 Pay attention to the heat when you are sugaring.