1. Prepare the required materials.

2. Cut the sweet potato into pieces with the hob, that is, turn the sweet potato while cutting. Put it into water after cutting to prevent the sweet potato from oxidizing and turning black.

3. Pour an appropriate amount of oil into the pot, heat it until it is 50% hot, then reduce the heat to medium-low. Use chopsticks to test the oil temperature. When there are very slight bubbles on the oil surface, you can fry the sweet potatoes.

4. Remember to absorb the water from the sweet potatoes before putting them in a pot and frying them over medium-low heat until the skin is crispy and the meat is soft. The reference time is less than 10 minutes.

5. Take out the fried sweet potatoes and drain the oil.

6. Put a little oil on a non-stick pan.

7. Pour in the white sugar and stir-fry over medium-low heat until the sugar melts.

8. During the process, stir the sugar gently, but do not move too much to avoid frying it into sugar.

9. When it is almost completely melted, pour in a small spoonful of white vinegar.

10. During the cooking process, turn to low heat and slowly simmer the sugar until it turns into caramel color and dense small bubbles appear.

11. Pour in the fried sweet potatoes, stir-fry quickly and evenly, and dip each piece of sweet potato into the syrup.