1. Cut the sweet and crisp corn with a knife to remove the corn cob; peel the almonds for later use; cut the carrot into diamond-shaped slices; slice the sweet green pepper.
2. Heat the pan, put the oil, and stir-fry the carrots in the pan and the fingers slightly change color.
3. Put the sweet and crisp corn in the pan and stir fry the carrots until the color changes, add salt, sprinkle a small amount of boiling water, cover the pan and let the corn cook for 3 minutes.
4. Put the sweet green peppers and almonds and stir-fry for a while, then serve them out of the pan.
Tips:Salt should be added when frying the corn, because the almond itself has a salty taste. And don't put too much salt in this dish.
Sprinkle must be boiled water. Sprinkling cold water will lower the temperature of the pot and affect the taste of the dish.
