1. Wash and peel potatoes, and cut into hob blocks.
2. Rinse in clean water, remove excess starch, remove and drain.
3. Add a proper amount of starch and mix it evenly so that each potato can be covered with starch.
4. Pour the oil in the pot, simmer to 50% heat, and put the potatoes in.
5. fry until the surface is golden yellow, and take out (about 10 minute)
6. Turn on the fire, raise the oil temperature, pour in the fried potatoes and fry them for about 30 seconds, and then fish in the oil control for later use.
7. Leave a little oil in the pot and add sugar.
8. Stir constantly, and turn off the heat when you see that the sugar is brown.
9. Pour in the fried potatoes and mix well.
10. Pour into a plate, and slowly pull out the silk around the potato pieces with the extra sugar on the spoon.
Tips
First, the whole process is dominated by small fires.
Second, how to judge 50% hot oil: you can feel the obvious hot air when you put your hand on the top of the pot. Just put a piece of potato and there are obvious bubbles around it. Don't put too many potatoes at a time to avoid pulling down the oil temperature.
3. The ratio of oil to sugar is about1:1
4. Don't cut potatoes into too large pieces, so the frying time will be relatively short.
5. It's best to brush a thin layer of oil on the plate, and then put the potatoes in it for easy cleaning.