It is because of the wrong method that the syrup is boiled into icing when making sweet potato shreds. When water is poured into the pot and boiled for too long, it becomes icing, and the icing can't pull out the sugar filaments. If you want to succeed, boiling sugar is the key, and white sugar or soft sugar can be used. Pour a small amount of oil into the pot and add sugar, the amount of sugar can wrap the sweet potato pieces. When the sugar changes color, it will bubble up, pour in the fried sweet potato pieces, stir fry quickly, and then go out of the pot.