How to Make Braised Sweet Potato

I am from the north,sweet potatoes are called "tuberous root"，

"sugar-coating""Tuberous root" is a northern Chinese dish,

when frying tuberous roots here, we don't use anything to stick to the pan,

to make this dish, you only need oil, sugar, water, and tuberous roots,

the host said your fried tuberous roots did not become sugar-coated,

there might be two reasons for this,

one is that there was too much oil when cooking the sugar,

"The sugar should be cooked with water, and only a little bit of oil,"

you just need to ensure the pan and bottom are coated with oil so the sugar doesn't stick,

"First add the oil, then the water, and finally the sugar;"

the other reason could be that the heat was not sufficient when cooking the sugar,

"The sugar should be added all at once, at least half a small bowl,"

"Cook it slowly over low heat until it turns a very light golden color,"

"Then add the tuberous roots and quickly stir-fry for just a few seconds;"

the dish should be eaten right away after cooking,

if left to cool, it will become hard and lump-like,

"It won't even be possible to separate it into threads,"

"In the past month,"I have been learning to make，

"sugar-coated sweet potatoes",

"My husband has eaten them many times;",

"Only on my third attempt did I succeed, "

"the host also needs to keep trying;",

"Additionally: the tuberous roots should be deep-fried again over high heat,"