Boil 1 pot of water, then blanch the kernels for about 1 minute. This will add some moisture to the surface, allowing further attachment of cornstarch.

Add cornstarch in batches, each time after adding, shake the plate to make sure each of the cornstarch is well coated.

But the points changed if you use frozen kernels. For frozen ones, remember to drain excess water to ensure crispiness.

Now, prepare a pot of oil and heat it to around 180 degrees C. There will be fine bubbles if you insert a chopstick. Fry the kernel for around 1 mimute by batches.

Then let's fry it once again- remove all of the kernels and any of the remaining. Turn the oil temperature up to around 200 degrees C, then place all of the fried kernels in, and fry for another 10 seconds. The second frying makes it even crisper and removes the fatty taste by draining the oil absorbed during the first fry.

Steam the salted egg yolk for about 10 minutes, then finely chop it.

Add a small amount of oil, around 1 tablespoon, to a wok and fry the salted egg yolk until you can see fine bubbles.

Return the fried kernels, and move fast until each kernel is well coated with salted egg yolk.