Ingredients: 300g corn kernels.

Ingredients: 3 egg yolks, corn starch 100g, salad oil 1000g (the actual dosage is about 80g), and a little refined salt.

Exercise:

1. Wash the corn kernels for later use.

2. Put the corn starch into the pot, then add the corn kernels and stir evenly for later use. Note that no water is added. Duck egg yolk is ground into powder with a spoon for later use.

3. When the wok is on fire, add salad oil. When the oil is 70% hot, add corn kernels and stir fry. After about two minutes, take out the corn kernels, control the oil and serve. Then clean the wok, add 30 grams of salad oil, add egg yolk and corn kernels, and stir well. After one minute, I feel that the corn kernels are gradually dried, add a proper amount of refined salt, stir fry again, and serve from the pot.

Note: Don't overheat the oil at this time, because the corn has been fried once, in case it is too dry and the corn gets old.