Ingredients preparation: sweet potato, sugar and potato starch.

1. Peel the prepared sweet potato, clean it and cut it into uniform hob blocks.

2. Pour a proper amount of water into the pot and bring it to a boil. After the water is boiled, cut the sweet potato and cook for 2 minutes. Then take out the sweet potato and shower it with water. Drain and put in a bowl for later use.

3. Add a proper amount of potato starch to the bowl filled with sweet potatoes, so that a layer of potato starch is evenly attached to the surface of sweet potatoes.

4. Add enough cooking oil to the pot, fry the sweet potato pieces with low fire at 50% oil temperature, and turn the sweet potato pieces from time to time to make them evenly heated until the sweet potato surface is golden and crisp, and then take out the oil control. Squeeze the sweet potato and it will be fried thoroughly. Sweet potato chips should be turned constantly during frying to avoid sticking to each other.

5. Pour the cooking oil out of the pot and leave a small amount of base oil. Add a spoonful of water to the pot and pour in a tablespoon of sugar. First, boil a big fire to make a big bubble, and then turn to a small fire to make a small bubble. Just turn the sugar black and thicken, because syrup is easy to stick to the pot, and it needs to be stirred occasionally with a spoon during cooking.

6. Add the fried sweet potato and stir-fry it twice at the fastest speed. After the local melons and caramel are fully combined, the sweet potatoes are evenly hung with syrup, then turn off the heat, take out the pot and put it on a plate, and quickly pass the cold water. You can eat it.