Cut pork tenderloin into pieces with a diameter of about 10 cm and a thickness of about 0.8 cm, then beat them into pieces with a wooden stick, marinate them with yellow wine, ginger slices, garlic, soy sauce and cornstarch for 30 minutes, wrap them with sweet potato powder, and fry them in hot oil for 3 minutes. Control the oil temperature at about 240 degrees, and then take it out.