Sweet Potato Mash
A traditional Sichuan sweet dish with a fine sandy sugar crust, a refreshing mouthfeel, and a sweet, non-cloying flavor. Often served at banquets.
Ingredients
Sweet potato (peeled)
1000 g
Sugar
200 g
Cooked lard
200 g
Instructions
1
Making the Mash
Wash and peel the sweet potato, steam it in a steamer, then use a strainer ladle to press it into a mash, picking out any tough fibers.
2
Stir-frying
Place the wok over high heat, first add 100g of lard; when it reaches about 70% hot, add the sweet potato mash and stir-fry repeatedly. After the moisture has been cooked out, add another 100g of lard and quickly stir-fry until evenly combined, then add sugar and keep stir-frying quickly. Once the mash turns white and looks like "fish roe eggs," remove from heat and plate it.
