Deep-fried fennel crispy pork

Cooking Instructions

1. Cut the tenderloin into slender strips with the thickness of a little finger, add cooking wine + white pepper powder + Sichuan pepper powder + salt + chicken essence, grasp and mix evenly and marinate for 20 minutes

   

2. After marinating + chopped fennel and mix well

   

3. 90g sweet potato starch (about 9 tablespoons) + 2 eggs + 1g peppercorn powder Stir to form a particle-free paste, ⭐ and remember not to add water

   

4. Pour the batter into the tenderloin and mix well

   

5. Turn the heat oil to medium, heat the oil temperature to 6 into the hot meat, fry it until golden brown, and fry it again (you can take it out after 50 times of re-frying)

   

6. 
   Dry dish dipping sauce: 1 tablespoon Sichuan pepper powder + 1 tablespoon pepper salt + 1/2 tablespoon sesame seeds