1. Boil the corn kernels in a pot of boiling water until they are ripe, remove and drain.
2. Heat the wok over medium heat to warm, add pine nuts and fry until slightly golden and fragrant.
3. Wash the carrots and cut them into the same size as the corn kernels.
4. Heat a little oil in a pot on the fire, add carrot and corn kernels and stir fry.
5. Turn to low heat, add a little water and cook for a while, add appropriate amount of salt and sugar, stir fry evenly.
6. Thicken the gorgon with water starch, sprinkle in the pine nuts and flip it a few times.
