(1) The sugar frying pan must be scrubbed clean to prevent the pan from sticking and making it bitter, so as to ensure the dishes are beautiful in color.

(2) Heat the pan, scoop in a spoonful of oil pan, pour off the oil, and then add sugar and water (or oil) to lubricate the pan to prevent it from sticking to the pan.

(3) The feeding ratio of various sugar frying methods should be correct, otherwise the operation will fail. Water decoction method: sugar and water are generally 3:1; Frying method: sugar and oil are generally 4: 1.

(4) Stir the spoon continuously when frying sugar, so that it is heated evenly and has the same color.

(5) correctly grasp the temperature. When frying sugar, the heat should not be too high or the temperature too high. With the gradual increase of temperature, the color of sugar changes from white to yellow, and the sugar solution changes from thick to thin without particles. At this time, the temperature is 160 ~ 170℃, which can be put into the main material and stirred evenly.

(6) The amount of sugar is suitable for the main material. Without syrup, the raw materials will hang up. Too much sugar will flow to the bottom of the plate and stick to the bottom of the plate after cooling, which will affect the effect.

(7) The quality of main ingredients has a great bearing on the success or failure of dishes. If the main ingredient is fresh fruit with high water content, before frying, dry starch should be used to absorb some water, then starch should be hung and scrambled eggs should be pasted to prevent the main ingredient from spreading to the surface at high temperature.

(8) Stir-fried sugar water and stir-fried main ingredients should be completed at the same time, and the temperature difference between sugar water and stir-fried main ingredients should not be too large.

(9) When loading the plate, apply a layer of oil on the bottom of the plate to prevent the syrup on the plate from sticking to the plate.