1. Prepare the ingredients
2. Yam peeled and soaked in water
3. Yam cut into sections
4. Yam blanched water prevents oxidation and removes mucus
5. Put about 30g rock sugar, 30g granulated sugar, 30g fruit in the pot, and appropriate amount of water
6. Just heat it to melt, don’t be too viscous
7. Pour into the pressure cooker
8. 10 minutes after SAIC, open the pot when it is cold
Tips:Tips: 1. The amount of sugar is based on personal taste. I learned this by watching TV. The original recipe has no fruit, and the color will be more beautiful after adding it.
2. The syrup should not be too viscous, it's basically less than two-thirds of the yam. The first time my syrup was too viscous, it just mashed off.
3. The taste is good, the pot is very powerful, it is very soft and delicious, and it tastes better when it is cooled.
