Sugar-colored method is that the cooker sits on the fire, puts one portion of oil and two portions of water into it, stirs slightly, opens fire, puts six portions of sugar into the pot, stirs slowly in the middle of the fire, and soon you will see many tiny bubbles in the pot, then the water will continue to evaporate, basically all evaporate clean, stirring with a wooden spatula feels OK. The mixture of sugar and oil will turn brown soon after it is stirred in the form of drawing silk. Turn off the fire and stir with the remaining temperature of the fire. The things in the pot will turn dark brown slowly. This is the color of fried sugar. It may be a little thick. You can add two more portions of hot water, stir it evenly, and bottle it in an unused sugar color for a long time, even if its not in the refrigerator.
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