Put the corn in the pot.

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Pour in vegetable oil, basically no corn.

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Turn on medium heat, and after the oil begins to bubble, sprinkle white sugar evenly.

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Prepare the pot cover, and when the first corn in the pot bursts, quickly cover the pot cover.

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Change the fire to medium and small, and after more than ten seconds of explosion, shake the pot away from the fire several times to make the corn in the pot evenly heated. Put the pot on the tempering head again, and then lift the pot and shake it several times every once in a while. At this time, if you feel that the pot is too hot, you can change the minimum fire. Do not uncover the lid!

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Shake away from the fire several times from time to time, and the sound of corn popping in the pot becomes less and less. When there is no sound at last, turn off the fire.

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Immediately pour the popcorn on the dustpan or drying net and let it cool fully.

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If you are not ready to eat immediately afterwards, you can put it in a sealed box, seal it and keep it at room temperature.