(2) Pour a catty of oil into the wok. When the oil is burned to 70% maturity, put the sweet potato into the wok and fry it. Stir-fry the sweet potato, take it out and drain the oil. Prepare a plate with a layer of cooked oil on the bottom to prevent sugar from sticking to the bottom.
(3) Pour the remaining oil in the wok into another bowl, clean the wok, add a tablespoon of water, stir the white sugar in the wok evenly, add a bottle of cooked oil (the purpose of oiling is to make the dishes bright and the silk last longer), and cook the sugar over medium heat. The key to this dish is to see if the sugar is cooked successfully. After the sugar juice is boiled, simmer slowly (be careful to stir the sugar juice with a spoon when cooking). After scooping up the sugar juice with a spoon, put the fried sweet potato into a pot and stir it evenly, then put it into a plate with cooked oil at the bottom, and prepare a small bowl of water when eating.
This dish is characterized by ordinary raw materials, bright color and crisp and sweet taste, which is deeply loved by children and ladies. You can also imitate this dish to make shredded potatoes and apples. Pay attention to the heat when cooking sugar, so as not to become bitter.