Choose white-flesh sweet potatoes, the kind with high starch content. Wash the sweet potatoes, peel them, and cut them into sections for later use (this will make them easier to cook).

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Put it into a pressure cooker or iron pot, add an appropriate amount of water (not too much), and cook over high heat.

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Wait until the sweet potato segments are cooked, pour them into a basin while they are hot, and pour the cooking water into the basin as well (not too much water). When the temperature of the sweet potatoes should not be lower than 80 degrees, pour in the flour, stir with a shovel, and stir evenly into a dough. Leave it for a period of time. When the dough cools to room temperature, add an appropriate amount of sugar and knead the dough with your hands to make the sugar evenly dissolved in the dough.

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Cut the dough and roll it into a long and thin strip, just a little thinner than your little finger. Use a knife to cut into sections, each section should be about 3CM long. After cutting, set aside.

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Pour an appropriate amount of cooking oil into the pot. The oil can be a little more. Heat it over high heat until the oil temperature reaches 80% hot (put one end of the chopsticks to In the oil, if you can see oil bubbles coming out of the chopsticks, that’s it.) You can also put a piece of oil cake into the oil to test the oil temperature. When the oil temperature is right, you can put a little more into the pot and fry together. Wait until all the oil cakes float to the surface of the oil and start to change color, then you can take them out.

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Put the fried cake into a basin and wait until it cools to room temperature.

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