Ingredients: 500g pork tenderloin, 2 slices of ginger, half a spoon of peppercorns, a pinch of green onion, 1 gram of black pepper, a tablespoon of light soy sauce, 1 gram of salt, two tablespoons of water, and two eggs 2 tablespoons of sweet potato starch.

Accessories: 20ml edible oil.

The specific steps are as follows:

1. First select the pork tenderloin. Wash the pork and cut into slices about two millimeters thick. Prepare the ingredients, slice the ginger, rinse the green onion and cut into sections. Sichuan pepper noodles can also be replaced with Sichuan pepper powder. Light soy sauce, black pepper and salt.

2. Put the ginger, green onion segments, pepper noodles, and meat slices into a bowl. Add appropriate amount of black pepper, salt, light soy sauce and water. You can also add a little cooking wine. Grasp it clockwise and marinate for 15 minutes.

3. After pickling, take out the ginger and green onion segments. Continue to add two eggs to the bowl, the weight of the eggs is about 110 grams.

4. The amount of sweet potato starch added and the weight of eggs should be kept at about 1:1. After adding, turn clockwise.

5. For battering, it is recommended to use sweet potato starch for battering because of its strong water absorption capacity. The frying effect using it is better than other starches. The fried food tastes drier and more palatable, without excess. Moisture.

6. Lift the pot and pour in oil. You can pour a little more oil. Heat the oil and put it into the pot with long chopsticks. When small bubbles start to form around the chopsticks in the pot, the oil temperature is suitable for initial frying.

7. Put the meat slices into the oil pan one by one and fry.

8. When fried until the surface turns slightly yellow, take it out and drain the oil.

9. Then raise the oil temperature again and fry again until the surface is golden brown. The initial frying time of crispy meat is about one to two minutes, and the re-frying time is about one minute. The whole process should not be too long to avoid the meat becoming old.

10. After taking it out, place it on a plate. You can put a piece of oil-absorbing paper or kitchen paper on it to absorb excess oil.