1, the sweet potato washed and peeled, cut into hobnail pieces, pot of water boiled and poured into the groundnut pieces, cover and cook for two minutes. After cooking, fish out and control excess water, add three spoons of cornstarch and toss well, so that each piece of groundnut evenly wrapped in a thin layer of powder.

2. Pour some more oil into the pan and heat to 70%, add the groundnut pieces, turn a few times to prevent sticking, and deep fry until golden brown and can be penetrated with chopsticks.

3, the fried groundnut fished out of the oil control, another pot pour 60 grams of sugar, 30 grams of water, high heat and cook until bubbling, pour a few drops of white vinegar, turn the heat into small bubbles, pour into the groundnut pieces, quickly tossed evenly, into the bottom of the disk smeared with oil in the plate, eat a small bowl of cold white water, dipping to eat it does not stick to the teeth.