Sweet potato 1 kg, sugar half a catty, oil 100g.

Second, practice.

1. Peel the sweet potato, wash it, cut it into hob pieces and put it in a small pot; Beat the eggs, pour the egg whites into a bowl filled with sweet potatoes, sprinkle with dry starch evenly and mix well.

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. 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 sugar in the wok, add a bottle of cooked oil (the purpose of oiling is to make the dishes bright and the silk last longer), and boil the sugar over medium fire.

4. After the sugar juice is boiled, turn it to low heat (note that while boiling, stir the sugar juice with a spoon). 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.

5. Brush the spoon with clear water and sugar, and cook the sugar with slow fire, from big bubble to small bubble; When the big bubbles of sugar turn into small bubbles of sugar until it becomes sticky and discolored, pour the fried sweet potato into the spoon and spoon to make the sugar liquid completely stick to the sweet potato.

6. Pour it into a dish stained with sesame oil and serve a bowl of white water to avoid touching your teeth.