1. Take the salted duck eggs out of the sealed bag, wash them and cook them in a pot. It doesn't matter if you cook it for a long time. Cook the salted eggs thoroughly.

2. Cut the cooked salted duck eggs with a knife, mash the salted egg yolk for later use, and keep the salted protein. Breakfast with white rice porridge is a good match.

3. Sweet corn must be peeled from the roots. Because I didn't use any auxiliary tools, I found that peeling corn kernels was also a technical job, and peeling Explosicum was easy. I just wasted a whole row of corn and peeled them all. As long as the first row is opened, the rest is easy to operate, and it is not difficult to completely peel it.

4. Boil water in another pot. After the water is boiled, add peeled corn kernels and cook them.

5. Cooked corn kernels are wrapped with appropriate amount of corn starch for use. In my experience, it is better to wrap corn starch while it is hot.

6. Heat the oil in the pot. When the oil temperature is 40% hot, fry the corn kernels coated with starch with medium heat until brown and set, and shovel them out for use.

7, the remaining oil in the pot, mashed salted egg yolk, stir-fry slowly in medium heat, stir-fry until the salted egg yolk is loose and turn over the sand, and then stir-fry corn kernels.

8. When the salted egg yolk is perfectly wrapped on the corn kernels, a plate of Huang Cancan salted egg yolk corn kernels is fried.

Other ingredients can also be added according to personal taste.

I hope this helps.