1. Wash the sweet potatoes and steam them in a steamer with their skins
2. Peeled and crushed into mud
3. Add a little bit of glutinous rice flour
4. Knead into a slightly dry dough
5. Take a piece of dough and press flat
6. Wrap the hawthorn stuffing. This hawthorn stuffing is the hawthorn residue left after the hawthorn paste is filtered when the fruit peel is made, and it can be fried with sugar.
7. Wrap it up and seal it
8. Press flat and dip white sesame seeds on both sides
9. Brush a flat-bottomed non-stick pan with some oil, lower the dough, and fry on a medium-to-small heat
10. Fry both sides until golden brown
11. The finished product is soft and waxy, sweet and sour, delicious and easy to digest
