1. First, we prepare a piece of sweet potato, wash the skin, cut it into thick slices, and then cut it into sweet potato slices. Cut it and cook it in a pot. Add a spoonful of salt to the bottom flavor and cook for about 3 minutes. Sweet potatoes are soft and can be crushed gently with a spoon. Dump the sweet potato, rinse it quickly with clear water for several times, and drain the water for later use.

Let's fry sweet potatoes and burn the oil in the pot. While heating, we evenly spread a layer of dry starch on the sweet potato to absorb the water on it. This can not only prevent the frying pan from frying, but also make the fried sweet potato skin more crisp.

3. When the oil temperature rises to 50% heat, put the sweet potato pieces into the pot, fry them all the way with low fire, gently push them with a spoon, and let them be heated evenly until the sweet potato pieces are shaped and the skin is very crisp.

4. It is best to use boiled syrup to make crispy sweet potatoes, and the temperature is better. Add a little water to the pot, add half a spoonful of sugar, and stir-fry over low heat until all the sugar melts. Bubbles will appear in the pot. When the bubbles gradually become smaller and the syrup becomes thick and brown, pour the fried sweet potato pieces into the pot and stir well. Sweet potato slices can be cooked after being coated with syrup.