1. Prepare the ingredients, peel off the corn kernels from the sweet corn for later use
2. Boil water in a pot, add corn kernels and cook for a minute or two, remove and drain the water
3. Drain the corn kernels and add an appropriate amount of cornstarch to make the corn evenly coated with a thin layer of cornstarch
4. Turn the wok to low heat, brush a thin layer of oil and then spread the corn kernels (the non-stick pan directly brush the corn kernels under the oil)
5. Slowly pour the oil along the side of the pan to soak the corn. Turn to medium heat and fry for 2-3 minutes until golden. Don't shake the pan during this time.
6. Carefully pour out the oil in the pan, turn it over carefully and fry for a while, then it will come out of the pan. Use oil paper to absorb the remaining oil and change the knife (it's a bit sticky, look like me)
7. Use oil paper to absorb the remaining oil, and change the knife to the plate
8. Finally, sprinkle praline powder on the surface to start (the praline powder is made of fried peanuts, sesame and cashews with sugar, it is very fragrant, you can try)
