Candied Sweet Potatoes

Peel the sweet potato and cut it into large chunks, trying to make them flatter so they cook more easily.

After the water boils, cook the sweet potato for 1 minute.

It's obvious that it's been cooled with cold water.

Drain the water, and coat the outside with a layer of corn starch of moderate thickness.

Heat the oil until bubbles form when you insert chopsticks, then turn to medium-low heat.

Do not turn the sweet potatoes after putting them in the oil; wait until they set, and fry for a little more than half a minute.

After more than half a minute, occasionally turn the sweet potatoes until they are fully cooked, keeping the heat medium-low throughout. For sweet potato pieces of this size, I took about 7 minutes.

The standard for being fully cooked is that the edges have slightly changed color and chopsticks can easily penetrate.

Spray some oil in the pot, add 80-130g of sugar according to taste, and water that looks less than the sugar, then cook on high heat first.

After everything has melted, turn to medium-low heat and stir continuously to prevent burning the bottom.

When it reaches this amber color, immediately turn off the heat and move the pot away to prevent the residual heat from the stove top.

Let the sugar cool for more than half a minute, then stir-fry the sweet potatoes evenly.

It's done cooking.