1. Homemade pepper powder must be freshly ground to fragrant. Dry the pepper in a nonstick pan.
2. Mash it without being too delicate.
3. Cut the pork tenderloin into thin slices, about 3 mm thick.
4. Put half the amount of salt and pepper powder in the meat slices. Grab well and marinate for a while.
5. Put two eggs in the sweet potato starch. The cornstarch I use is sweet potato starch.
6. Stir evenly, as shown in the figure, the egg paste drips smoothly, but the lines will not disappear immediately. This state is the best.
7. Add the other half of the salt and pepper powder. Mix well.
8. Put the marinated meat slices into the egg batter.
9. Put oil in the pot. The oil is 60% hot. Just put the chopsticks into the oil pan, and dense small bubbles appear around the chopsticks.
10. Put the meat slices one by one and fry them over a low fire.
11. Fry it until both sides are slightly yellowed and fish out. In this state, you can cook soup and cook, eat hot pot, or freeze it.
12. If it is eaten dry, wait for the oil temperature to rise and carry out a second re-exploitation. Fry it until golden on both sides, no more than a minute.
13. Finished product.
Tips:It is best to use sweet potato starch, as the soup is not easy to boil and go glutinous. Other carefully look at the step instructions!
