When the surface of the yam turns golden brown, scoop it out and place it in a colander to drain the oil.
Pour out the oil from the pan, add a big spoonful of white sugar, then a spoonful of water, and stir continuously over low heat.
The sugar in the pan quickly begins to melt, and as the water reduces, large bubbles start appearing. Patiently wait a moment until the large bubbles turn into small ones, and the color changes from white to golden. Turn off the heat and pour in the fried yam.
Flip and stir a few times with a small spatula to coat the yam thoroughly with the syrup, then lift it out and place it into crushed snow cake bits, shaking the bowl slightly to ensure the snow cake bits adhere to the yam's surface.
After finishing, use chopsticks to neatly arrange them on a plate.
A crispy, delicious, yet soft and sticky top-grade yam is officially ready.
Lin Xu brought it outside, causing bursts of exclamations:
"Wow, is this top-grade yam? It looks so appealing!"
