Materials:2 sweet potatoes, 2 spoons of corn starch, vegetable oil, 200 grams of sugar, cooked sesame seeds.

Practice:

1. Prepare 2 pieces of sweet potato, remove the sweet potato pieces, cut into thick slices of about 2cm, and then change the knife to cut into squares and put them in a bigger pot.

2. Add 2 tablespoons of cornstarch and mix well by shaking the pot so that each sweet potato is coated with the starch.

3. Put a little more vegetable oil in the wok, reduce the heat when the oil is 70% hot, and fry the sweet potato slices in turn. This way, when the oil temperature is higher, the surface of the sweet potato will be quickly molded, and in the middle of the chopsticks should be used frequently to ensure that the sweet potato is evenly heated.

4. Fry the sweet potatoes until golden brown and easily penetrated with chopsticks. Remove and set aside to control the oil.

5. In a separate pot, add 20g of vegetable oil and 200g of sugar, stir slowly over low heat throughout, stirring constantly in between, and boil the sugar mixture until it turns brownish red. Pick up and draw with a spatula.

6. Add the right amount of cooked sesame seeds in the pot, stir fry evenly, then put the fried sweet potato pieces into it, quickly stir fry evenly, so that the surface of the sweet potato pieces covered with sugar liquid. Wrap and turn off the heat to remove from the pan.