Steam sweet potatoes for 10-15 minutes until soft and mashable.

Fold in wild garlic and mix.

Next add the potato starch and knead around 10 minutes.

Split i nto 4 and rroll into sausages before cutting into small pieces and rolling into ball shapes using hands.

Using a beer bottle, make an indent into the dough to make it pretty.

Boil for 5-6 minutes or until floating to top.

For the chilli oil, in a wok or saucepan, heat the rapeseed oil over medium heat until hot.

Add the bay leaves, star anise, cinnamon stick, Sichuan peppercorns, and sesame seeds to the oil. Cook for 2-3 minutes, stirring occasionally, until fragrant.

Add the salt, sugar, chili powder, and chili flakes to the wok and stir to combine.

Cook the mixture for another 2-3 minutes, or until the chili flakes start to turn a darker red color.

Remove the wok from the heat and let the chili oil cool for 5-10 minutes.

Once the chili oil has cooled slightly, strain out the solids using a fine-mesh sieve or cheesecloth. Discard the solids.

Transfer the chili oil to a clean jar or container and store in the fridge for up to 1 month.