Ingredients
500 g (about 1 lb) red-fleshed sweet potatoes
Seasonings
Sugar rose, white sugar, honey, and lard to taste.
Instructions
1. Wash the sweet potatoes, peel them, and cut into strips about 0.5 cm (1/4 inch) wide.
2. Heat the wok, add lard, and once hot, briefly fry the sweet potatoes (do not over-fry). Remove and place in a large bowl, sprinkle with sugar, seal the bowl tightly with a piece of wet parchment paper, and steam until tender (about 30 minutes).
3. Pour an appropriate amount of boiling water into a small aluminum basin, add sugar, honey, and candied rose petals, stirring until dissolved. Meanwhile, remove the sweet potatoes, peel off the paper, and simmer the syrup until thickened. Pour the syrup over the sweet potato strips and serve immediately.