2. Pork tenderloin 300g, salt 1 spoon, half a spoon of pepper powder, salt 1 spoon, pepper powder 1 spoon, 2 tablespoons of soy sauce, oyster sauce 1 spoon, sweet potato starch 1 spoon and 2 eggs. Pork can be cut into strips or slices, as you like, not too thick. Add salt, pepper powder, soy sauce and oyster sauce, and marinate for more than 30 minutes to taste. Put sweet potato starch in an empty bowl, beat 2 eggs evenly, add salt and pepper powder, stir evenly and let stand for 10 minute to fully blend. Beat the static batter evenly again, without particles. Pour it into the marinated pork and stir well so that each piece of meat is evenly pasted with batter. Heat up the oil in a hot pot, and the oil temperature is 50% hot. Put the pork in the paste one by one in turn, fry it until it turns golden and discolored, and then take it out to control the oil. Turn on the fire, the oil temperature will rise, add the fried crispy meat and fry it twice 1 min, and stir it for many times to avoid uneven coloring. Take out the oil and eat it.
3, 250 grams of pork tenderloin, salt, pepper powder, 80 grams of sweet potato starch, 2 eggs. Add appropriate amount of salt to sweet potato starch, beat in eggs and mix well, then cover with plastic wrap and let stand for 20 minutes. Cut the tenderloin evenly into long strips, sprinkle with appropriate amount of salt and pepper powder, then stir evenly, cover with plastic wrap and marinate. Mix the starch paste with pepper powder, then put the marinated meat into the starch paste until the meat pieces are wrapped in thick pulp. When the oil pan is 60% hot, put it in piece by piece, then stir and turn over, fry until both sides are slightly yellow, and take it out and drain. Re-fry when the oil temperature is 70% hot, and fry until the color is golden, then remove and plate.