1. Preparation Clean, peel and remove fresh sweet potatoes. Cut them into strips of about 2 cm long. Rinse 1 to 2 times with clean water. Drain them and put them in ceramic jars.
2. Pretreatment of sweet potato strips In the jar filled with sweet potato strips, add sodium bisulfite solution and add 0.25 kg of sodium bisulfite per 50 kg of sweet potato strips. Dissolve it in boiling water. The amount of boiling water is about 35-40 kg to submerge sweet potatoes. For degree, keep warm for 15 minutes, remove the sweet potato strips and rinse with water 2 or 3 times.
3. Soak sweet potato fries in the sugar bowl Fill the pre-prepared sweet potato strips into a pan (do not use a wok so as not to affect the color of the fruit pods). Add a mixture of white sugar, honey, and citric acid in a concentration of 30% (white sugar: honey: Citric acid = 37:2.5:1 to submerge the sweet potato strips. Heat for about 30 minutes and cook until it matures. During the dipping process, it should be turned frequently to prevent the sweet potato sticks from sticking or being too soft. Then remove them and pour them into a clean ceramic jar. Dip it for about 12 hours and leach the sugar solution for the next use. Followed by drying or baking. Drying should be done on a clean bamboo screen and covered with window screening. The temperature at baking is 45°C. When the fruit surface is not sticky, the moisture drops to about 20% and it becomes a delicious sweet potato pod.
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