1, try to cut the yam into a slightly smaller hobnail block, so that it is easier to fry, yam cut, remember to put into the water to soak, soak for a few minutes to change the water, so repeated several times, so that the yam fried yam color looks more beautiful;

2, the yam remember to be sure to dry the surface of the water before you can fry, otherwise it is easy to splash oil, the oil temperature should be mastered, too high and easy to fry, almost 6% heat, that is, with chopsticks inserted into the slightly bubbling state of the best. easy to splash oil, fried yam oil temperature to master, too high easy to fry paste, almost 6 into the heat, that is, with chopsticks inserted into the state of the best slightly bubbling, yam fried to the outer skin charred on it;

3, sugar and oil in accordance with the ratio of 1:4 to do it, frying the color of the sugar is very critical, slowly fry over a small fire, and with the back of the spoon constantly stirring, fry to light brown when it can be, too long! easy to be bitter, fried sugar color, to quickly into the yam quickly stirred evenly.