Steam the yam in a pot, clip it with chopsticks or bamboo sticks, and let it cool.

Put the crystal sugar into a pot, add boiling water, and heat it to 160 degrees with an induction cooker.

In the melting stage of rock sugar, keep stirring. After melting, the pot will gradually bubble. When bubbles almost cover the bottom of the pot and the syrup turns yellow and sticky, turn the induction cooker to the heat preservation gear.

The internet said that chopsticks should be dipped in syrup and put in cold water immediately, and it will be fine if they taste crisp, but when I make them, sugar can really coagulate, but it is a little sticky, maybe my water is not cold enough.

After the syrup is boiled, dip the yam in it.

Put it on a flat plate with cold water, and you can eat it when it is cold.