1. Peel the potatoes.
2. Cut into pieces.
3. Steamed in the pot
4. Put it in a bowl.
5. Use a spoon to mash the potatoes.
6. Add glutinous rice flour and white sugar.
7. And into dough.
8. Roll into moderate-sized balls.
9. Heat the wok, pour in vegetable oil (for frying, put a little more oil)
10. Boil to 70% hot, add potato balls.
11. Fry until golden on both sides
12. Out of the pot.
Tips:After cooking, use chopsticks to quickly pull the small balls apart, because there is glutinous rice flour inside, which is sticky.
