1. Prepare all the materials and cut the sweet potato into hob blocks; Prepare oil, sugar and water for boiling silk syrup respectively.

2. Add the right amount of oil to the pot, heat it to 50%, pour in sweet potato pieces, and fry it over low heat. (Sweet potato belongs to rhizome raw materials, so the oil temperature should be 50% hot. )

3. The sweet potato slices are fried until the surface is golden, er, it is basically fried. Take it out and drain the oil for later use.

4. Start boiling sugar and spinning. Pour 10g oil into the pot and heat it on medium heat.

5. Pour in 150g sugar, stir-fry a few times, and let the sugar heat evenly. (Just flip it a few times, it won't take long to fry.)

6. Pour 50g white water, turn to low heat and watch the sugar gradually melt.

7. When the water was just poured in, the syrup was a big bubble. With the gradual melting of sugar, large bubbles gradually become small bubbles.

8. The bubbles are getting thinner and thinner, and the color of syrup turns yellow gradually.

9. Continue to cook, small bubbles gradually become big bubbles, and the sugar water begins to thicken.

10. Small bubbles gradually disappear, and at first they are all big bubbles.

1 1. The big bubbles gradually disappear and become many small bubbles. Stir up a little sugar juice with chopsticks or spatula and pour it down, which can form a line, indicating that the syrup is ripe. This process is a bit fast, but I didn't take a picture, but we can see that the color of the picture 1 1 is darker than that of the picture 10, and the bubbles are smaller.

12. At this time, quickly pour the fried sweet potato pieces into the pot, quickly turn over to make the sweet potato pieces evenly covered with sugar juice, and then take pictures!