2. Accessories: corn starch 35g, glutinous rice flour 15g.

3. Seasoning: sugar 10g, and vegetable oil.

4, corn into the pot, add the right amount of water, cooked.

5. After the cooked corn is dried until it is not hot, cut a line with a small knife and peel it off line by line along the cut gap.

6. Loosen the sticky corn kernels and prepare corn starch and glutinous rice flour.

7. Put the peeled corn kernels into a sieve, rinse with clear water to make the surface of the corn kernels wet, and then filter out the excess water.

8. Put corn starch and glutinous rice flour into corn kernels and mix well, so that each corn is evenly coated with flour.

9. Put a little vegetable oil in the pot, turn the pot to spread the oil evenly on the bottom of the pot, then put the corn kernels in step 5, spread them out, and flatten the surface by hand.

10, fry with low fire until the bottom of corn husk begins to stick together, and then pour in a proper amount of oil, the amount of which can submerge the surface of corn.

1 1, then fry over medium heat for 3 to 5 minutes until the corn is golden and crisp.

12, then pour off the excess oil and sprinkle some sugar on the surface while it is hot.

13, put it on kitchen paper to absorb excess grease after cooking.