2. Prepare a sweet corn, three eggs and oily soy sauce. Don't buy too old sweet corn, it tastes bad; Don't buy too tender, it's not easy to peel.

3. Beat the eggs into the bowl, add the right amount of salt, and add salt to taste first to make the eggs more delicious.

4. Use chopsticks to fully stir the eggs clockwise into egg liquid and let it stand for use.

5. Peel the sweet corn into granules, rinse with water and drain the water for later use. There is a trick to peeling corn. Peel two or three rows first, and the rest will be easy to peel.

6, hot oil pan, pour the egg liquid, wait for the egg liquid to solidify. Pour the oil evenly and spread the bottom of the pot evenly.

7. After the egg liquid is solidified, cut it into small pieces with a shovel and take out the eggs for later use. Don't overcook the eggs.

8. Wash the pan, heat the oil pan again, stir-fry the sweet corn kernels evenly, pour a little water on the edge of the pan and cook them thoroughly with the corn.

9. Cook until the corn is cooked, add the eggs, stir-fry the eggs and corn kernels evenly, and add a proper amount of soy sauce to taste. Serve.