1. Prepare fresh tenderloin, eggs, sweet potato starch, salt and dried pepper.

2. To make fried crispy meat, you can use pork belly or tenderloin to see which taste you like. Wash tenderloin and cut it into thin slices for later use.

3. Add a handful of pepper to the wok, stir-fry the pepper with a small torch, turn off the heat, pour it out, and mash the pepper with Chu Jiu. Add half of the chopped pepper to the tenderloin slices, add appropriate amount of salt and onion ginger, mix well with your hands and marinate for 2 minutes. Deep-fried crispy meat, pepper is the finishing touch, making the crispy meat more fragrant.

4. Pour a proper amount of sweet potato starch into a small bowl, and beat the eggs. The ratio of starch to eggs is 1: 1, that is to say, 1 grams of starch requires two eggs. Pour the remaining pepper into it, add a proper amount of salt, then pour in a proper amount of water, and stir it into a delicate and sticky paste.

5. Pour the marinated meat slices into the batter and stir evenly with chopsticks, so that each piece of meat is covered with a layer of paste.

6. Pour an appropriate amount of oil into the pot, turn to medium heat after the fire is 6% hot, and put the meat slices into the pot one by one. Don't pour them all into the pot at once, or they will stick together. Don't turn it immediately after cooking, keep it on medium heat, fry it until it is set, turn it over with chopsticks, fry it more evenly, and remove it and drain it when the color is golden.

7. Turn the fire to raise the oil temperature to 8% heat, pour in the crispy meat and fry it again for half a minute. When the color is brown, take it out immediately and sprinkle with your favorite seasoning.