Plucked sweet potato is a colorful and flavorful traditional Han Chinese dish, belonging to the Lu cuisine family of desserts, originating from northern China, but nowadays it can be eaten all over China, and with the passing of overseas Chinese, it can be eaten in Japan and Korea. In Japan, there are even frozen tugs of tug-of-war, while in Korea there are tug-of-war stalls on the streets. This dish melon pieces of uniform size, golden color, silk, sweet and fragrant taste, crisp in the mouth, after eating the mouth and mouth. Plucked silk is a major feature of Lu cuisine, almost all children are willing to eat. Practice:1. Peel and wash the groundnut and cut into pieces, drain the water.

2. Put the right amount of oil in the pot and heat it up, insert the bamboo chopsticks and see the fine bubbles around it, then pour the groundnut into the frying until golden brown.

3. Use chopsticks to poke the groundnuts, if they can be poked through, they are cooked; remove the cooked groundnuts from the pan and drain the oil.

4. Pour out the oil from the pan, leave a little oil left over, add sugar and a small bowl of water, and bring to a boil.

5. Change the heat to low, slowly simmer the syrup, and when the sugar bubbles and changes color, put in the fried groundnut, quickly stir fry, let the syrup wrapped around the groundnut, you can turn off the heat and plate.