Prepare the groundnuts in advance, clean and peel, and then cut into hobnail pieces. Boil water in a pot, and then put the groundnut into the first minute, and then pull out and drain the water. Drain the water, add tapioca starch and stir well, coated with a layer of tapioca starch can lock the water inside the groundnut. Start a pot of oil, the pot can be more oil, the groundnut loaded into the frying, frying light brown fish out of the oil to rehydrate. Add a spoonful of cold water and appropriate sugar in the pot, mix quickly, simmer the sugar to become golden, and then add the groundnuts together to stir-fry evenly can be. This is also very simple to do.

Start a pot of oil, five or six percent of the heat when poured into the groundnut blocks (if the pot is small, it is recommended to fry in batches), see the groundnut blocks floating up when the oil control and water. Maintaining the pot again to raise the temperature to seven or eight percent hot, pour into the first deep-fried pieces of groundnut, deep-fried until the skin golden brown, fishing up oil control and water. In a separate pot, add some water to the hot pot, then add the right amount of sugar, stirring quickly with the bottom of a hand spoon. Initially hot bubbles and then become large bubbles, and then shrink bubbles and fried sugar color becomes brown, pour into the groundnut pieces and then fried.

Put the right amount of oil in the wok, then add the right amount of sugar and simmer over moderate heat. At the beginning of the sugar is likely to appear similar to the condition of agglomeration, at this moment we have to roll and gently press a little. Later, you can see the sugar gradually gradually melted, to stir every now and then. Until the sugar is completely melted, we should pay attention to its color, such as the syrup gradually gradually increase in tone, slowly become brown in the case can be. The syrup becomes brown in the process, don't wait, at this moment you can pour the previous fried sweet potato pieces, and then quickly stir-fried.

The sweet potatoes on the plate, at this moment there will be some syrup in the pot, can be used to scoop a small spoon drag out very beautiful sugar silk, accurate method is to scoop a small amount of sugar syrup, to maintain the status of the drop when the rapid left and right swing, along with the sweet potatoes in the plate to turn around, fine sugar will be wrapped in the sweet potatoes on the edge of the temperature should be controlled, the syrup temperature is too high, all the drops out of the temperature is too low, the temperature will be condensed immediately in the soup spoon. The temperature should be controlled well.